Blue Cheese Coleslaw

• 1/4 cup meyer lemon juice (about 1 lemon), or 1/4 regular lemon juice with a little agave nectar added
• 1/4 cup apple cider vinegar
• 3 tablespoons Dijon mustard
• 4 teaspoons honey
• Salt and pepper
• 1 head savoy or green cabbage, shredded
• 1 head red cabbage, shredded
• 1 1/2 cups scallions, sliced
• 1 1/2 cups celery, sliced
• 1 cup pepitas, roasted
• 1 1/2 cups blue cheese crumbles

1. Mix the dressing separately from the slaw (and taste it to make sure it has enough salt and pepper) and add it in as you toss.
2. Make sure you don't overdress the slaw, 'cause nobody likes soggy slaw.
3. Eat immediately, or for best results, keep it in the fridge for a few hours before serving (I find that at least a couple hours in the fridge really helps the flavors meld).

lemon juice, apple cider vinegar, mustard, honey, salt, savoy, red cabbage, scallions, celery, pepitas, blue cheese crumbles

Taken from www.foodrepublic.com/recipes/blue-cheese-coleslaw-recipe/ (may not work)