Recipe: Blue Cheese Coleslaw (make ahead, using Napa cabbage)

BLUE CHEESE COLESLAW
"This has become Judith's family's favorite coleslaw, great with grilled burgers and steaks or slow-smoked ribs. She prefers to use Maytag blue cheese from Iowa for its mellow, creamy blue cheese bite."

FOR THE SLAW:
2 pounds Napa cabbage, cored and shredded
8 ounces blue cheese, crumbled
1/4 cup chopped green onions
FOR THE DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
2 tablespoons sugar
1 teaspoon celery seeds
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon dry mustard
2 cloves garlic, minced

TO PREPARE THE SLAW:
Toss the cabbage, blue cheese, and green onions together in a large salad bowl. Set aside or keep covered and refrigerated for up to 24 hours.

RIGHT BEFORE SERVING:
To make the dressing, whisk all the ingredients for the dressing together in a small bowl. Pour over the slaw and toss to coat evenly. The slaw will wilt after it is tossed with the dressing, so serve right away.

Makes 8 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: The BBQ Queens Big Book of Barbecue by Karen Adler, Judith M. Fertig