Ingredients

3 tablespoons cider vinegar
2 tablespoons finely chopped onion
1 tablespoon sugar
3/4 teaspoon celery seeds
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/4 teaspoon pepper
1 garlic clove, minced
1/4 cup vegetable oil
1 pound cabbage, finely shredded
4 ounces blue cheese, crumbled

Combine vinegar, onion, sugar, celery seeds, salt, mustard, pepper and garlic in a small bowl. Add oil in a fine steady stream, whisking to blend. Chill, covered, for 1 hour or longer. Combine the cabbage and cheese in a bowl and toss to mix. Chill, covered, for 1 hour. Drizzle vinegar mixture over cabbage, toss gently and serve.
Makes 6 servings.

Directions

Note: For crisp coleslaw, first soak the shredded cabbage in ice water for 1 hour. Drain and pat dry. Place in a plastic bag and store in the refrigerator until ready to use.