Blue Cheese Coleslaw

• 2 lb. head nappa cabbage, shredded
• 1/2 lb. Blue cheese or Stilton, crumbled
• 1/3 c. cider vinegar
• 1/4 tsp. dry mustard
• 1 tsp. celery seeds
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 Tbsp. sugar
• 1/4 c. minced white onion
• 3/4 c. vegetable oil

1. In a large bowl, toss together the cabbage and Blue cheese and chill the mixture, covered, for 1 hour.
2. While the cabbage mixture is chilling, in a bowl, whisk together the vinegar, mustard, celery seeds, garlic, salt, white pepper, sugar and onion. Add the oil in a stream, whisking.
3. Whisk until emulsified. Chill dressing, covered, for 1 hour.
4. Pour over the cabbage mixture and toss coleslaw until combined well.
5. Serves 8 to 10.

head nappa cabbage, cheese, cider vinegar, dry mustard, celery seeds, garlic, salt, freshly ground pepper, sugar, white onion, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111473 (may not work)