Purple Cole Slaw

1 medium head red cabbage; shredded
1/2 lb red seedless grapes; halved
1 cup parsley; chopped
1/4 cup mayonnaise
4 tablespoon crumbled blue cheese
5 tablespoon dijon-style mustard
2 tablespoon cider vinegar
1/4 cup sour cream
1/4 teaspoon horseradish
2 tablespoon white wine vinegar
2 tablespoon olive oil
1  english cucumber; peeled, seeded, sliced
2  green onions; sliced
salt

Mix the sliced cucumber with some salt.  Put the slices in a colander with a weight over them (a plastic bag full of water makes a good weight.)  Let them drain for an hour or so.  

Mix a dressing of mayonnaise, sour cream, olive oil, vinegar, horseradish, mustard, and blue cheese.  Taste and adjust as necessary.  Toss shredded red cabbage, chopped parsley, sliced cucumber and halved grapes.  Add dressing, toss well to mix.  Cover and refrigerate for at least two hours before serving.

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