Got this recipe from my mother-in-law ... it is delicious! A great variation on an old favorite.
For crisp slaw, first soak the shredded cabbage in ice water for an hour. Then drain the cabbage, pat dry, and store in the refrigerator in a plastic bag until ready to use.
3T apple cider vinegar
2T finely chopped onion
1T sugar
¾ t celery seeds
¼ t salt
¼ t pepper
1/8 t dry mustard
1 clove garlic, minced
¼ cup vegetable oil
1 lb. cabbage, finely shredded
1 4-oz. pkg crumbled blue cheese
Combine first 8 ingredients in a small bowl add oil in a slow, steady stream, stirring constantly with a wire whisk until mixture is blended. Cover and chill at least 1 hour. Combine cabbage and blue cheese; cover and chill 1 hour. Drizzle vinegar mixture over cabbage mixture; toss gently, and serve immediately.
Combine first 8 ingredients in a small bowl add oil in a slow, steady stream, stirring constantly with a wire whisk until mixture is blended. Cover and chill at least 1 hour. Combine cabbage and blue cheese; cover and chill 1 hour. Drizzle vinegar mixture over cabbage mixture; toss gently, and serve immediately.
Yield: 6 servings.
