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Robert’s Blue Cheese Coleslaw

2-pound head of Napa cabbage, shredded

½ pound blue cheese, crumbled

1/3 cup cider vinegar

¼ teaspoon dry mustard

1 teaspoon celery seed

2 garlic gloves, minced

½ teaspoon salt

½ teaspoon freshly ground white pepper

2 tablespoons sugar

¼ cup minced onion

¾ cup olive oil

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

While the cabbage mixture is chilling, in a small bowl, whisk together the vinegar, mustard, celery seed, salt, white pepper, sugar, and onion. Add the oil in a stream, whisking until the dressing is emulsified (slightly thickened).

Chill the dressing, covered, for 1 hour. Pour it over the cabbage and blue cheese mixture and toss until well combined.

Serves 8-10 people.