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Ingredients
Slaw
- 2 pounds Napa cabbage, cored and shredded
- 8 ounces blue cheese, crumbled
- 1/4 cup chopped green onions
Dressing
- 3/4 cup vegetable oil
- 1/3 cup cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon dry mustard
- 2 cloves garlic, minced
Directions
- To make the slaw, toss the cabbage. blue cheese, and green onions together in a large salad bowl. Set aside or keep covered and refrigerated for up to 24 hours.
- To make the dressing, right before serving whisk all the ingredient together in a small bowl. Pour over the slaw and toss to coat evenly. The slaw will wilt after it is tossed with the dressing, so serve immediately.
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