Blue Cheese Cole Slaw Show caption Advocate staff photo by RICHARD ALAN HANNON For a springtime supper, serve Crispy Fried Chicken with Blue Cheese Cole Slaw, left, and Roasted Sweet and New Potato Salad. Tracey Koch April 19, 2012 0 Comments Related Stories Cooking 101 for April 19, 2012 Advocate-tested recipeBlue Cheese ColeslawServes 6. Recipe is from Tracey Koch.¼ cup green onion bottoms3 tbls. apple cider vinegar2 tbls. Dijon mustard1 cup mayonnaise½ tsp salt¼ tsp pepper2 to 3 ozs. crumbled blue cheese2 bags shredded cabbage for coleslaw¼ cup chopped green onion tops½ cup julienned green apples½ cup dried cranberries¼ cup roasted sunflower seeds1. 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 hours4. Before serving, stir and add a bit more dressing if it appears too dry. Top with roasted sunflower seeds.