Blue Cheese Coleslaw

2 lbs Napa cabbage, shredded
8 oz blue cheese, chilled and crumbled
1/4 cup chopped green onions (white part with some of the green)
3/4 cup canola or vegetable oil
1/3 cup apple cider vinegar
2 Tbsp sugar
1 tsp celery seeds
2 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp white pepper
1/4 tsp dry mustard

In a large salad bowl, toss the cabbage, blue cheese, and scallions together. Keep covered and refrigerated up to 24 hours before serving.

Whisk the dressing ingredients together, pour over the slaw, and toss. The slaw wilts after it is tossed with the dressing, so serve right away.

Makes 8 servings

Allergy Warning: Contains milk