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OxfordPress.com

Cabbage and sprouts slaw with blue cheese

The recipe for this salad was being passed over the backyard fence in the late 1970s. It's a wonderful winter salad, when salad greens are not at their best. The recipe mades enough for a large party, but it can easily be cut in half or quartered.

Makes 16 salads

1 medium head red cabbage, coarsely shredded

1 box raw Brussls sprouts, washed, trimmed and sliced very thin

1/2 cup diced onion or chopped green onion

1/2 cup red wine vinegar

2 tablespoons Dijon mustard

1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar

3/4 cup olive oil

1 1/3 cups crumbled blue cheese

Mix the shredded cabbage, Brussels sprout slices and onion. Whisk together the vinegar, mustard, salt, pepper and sugar and blend in the oil. Toss the vegetables with the dressing. Just before serving, sprinkle with blue cheese.