Recipe: Bleu Cheese Coleslaw

Bleu Cheese Coleslaw
Source: Cooking with Bon Appetit, Vegetables, 1983
Servings: 4-6

3 tart green apples -- cored and chopped (about 5 cups)
3 to 5 cups thinly sliced cabbage
1/4 pound bleu cheese - crumbled
1 cup sour cream
3 tablespoons grated cheddar cheese
1 1/2 to 2 tablespoons thinly sliced green onion
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped chives
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine all ingredients in large bowl and toss well. Cover and refrigerate until ready to serve.