Blue Cheese Coleslaw
Serves 6. Recipe is from Tracey Koch.
¼ cup green onion bottoms
3 tbls. apple cider vinegar
2 tbls. Dijon mustard
1 cup mayonnaise
½ tsp salt
¼ tsp pepper
2 to 3 ozs. crumbled blue cheese
2 bags shredded cabbage for coleslaw
¼ cup chopped green onion tops
½ cup julienned green apples
½ cup dried cranberries
¼ cup roasted sunflower seeds
1. In a mixing bowl, whisk together the green onion bottoms, vinegar, mustard, mayonnaise, salt, pepper and blue cheese. Set dressing aside.
2. In a large salad bowl, combine the shredded cabbage, green onion tops, green apples and dried cranberries.
3. Fold enough of the dressing to coat the coleslaw well but do not saturate it. Cover and chill for a couple of hours
4. Before serving, stir and add a bit more dressing if it appears too dry. Top with roasted sunflower seeds.
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