Blue Cheese Coleslaw

By Kathryn Washburn Breighner

One of the items on today's menu is coleslaw. But not any coleslaw. Blue cheese coleslaw. This is a favorite family recipe given to me years ago by good friend Sherri Reynolds. If you love blue cheese, you'll love this slaw. And if you don't like slaw, you will like this one! It's tangy and sweet and never lasts long when our boys are home.

Combine, whisk and chill for 1 hour:
3 T apple cider vinegar
2 T finely chopped onion
1 T sugar
3/4 t celery seed
1/4 t salt
1/8 t dry mustard
1/4 t pepper
1 clove garlic, minced
1/4 c vegetable oil

While it is chilling, finely chop:
1 lb. of cabbage. For color, add some chopped red cabbage and carrots if you like--which we do.

Pour the chilled dressing on the cabbage, stir well and add:
4 oz. crumbled blue cheese

Good luck having any leftover!