Quick, simple and tasty. This salad screams autumn. I make it early in the day or the night before to let the dressing soften the cabbage and meld all the flavors. The apples will not brown due to the acid in the vinaigrette plus they stay crunchy.
Apple Blue Cheese Slaw
1/2 head of cabbage, sliced very thin
1 apple sliced thin
2 stalks celery sliced thin
3 ounces blue cheese crumbled
1/2 cup apple cider vinegar
1/2 teaspoon grainy Dijon mustard
1/4 cup olive oil
1. Combine vegetables in a large bowl.
2. Whisk mustard into vinegar. Whisk in olive oil in a slow stream. Salt and pepper to taste.
3. Stir dressing and salad together. Refrigerate 6 hours to overnight stirring occasionally.