Recipe: Gertrude's Blue Cheese Coleslaw (using Napa cabbage)

GERTRUDE'S BLUE CHEESE COLESLAW

1 (2 lb.) Napa cabbage (celery cabbage), shredded
1/2 lb. blue cheese, crumbled (or to taste)
FOR THE DRESSING:
1/3 cup cider vinegar
1/4 cup minced white onion
2 tbsp. sugar
2 garlic cloves, minced
1 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. freshly ground white pepper
1/4 tsp. dry mustard
3/4 cup vegetable oil

In large bowl toss together the cabbage and blue cheese and chill, covered, 1 hour.

Whisk together vinegar, onion, sugar, garlic, celery seed, salt, pepper and dry mustard. Add oil in stream, whisking to emulsify. Chill dressing 1 hour.

TO SERVE:
Pour over cabbage and toss.

Adapted from source: Cookbook USA CD