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.