No special equipment is required for this wonderful recipe.
1 ½ heads Napa Cabbage, roughly chopped
4 ounces Blue Cheese, crumbled
1 cup White Onion, minced
1/3 cup Cider Vinegar
¼ teaspoon Dry Mustard
1 teaspoon Celery Salt
3 cloves of Garlic, crushed
½ teaspoon of finely ground White Pepper
1/2 tablespoon Sugar
¾ cup Vegetable Oil
Dash of Cayenne Pepper (if desired)
Mix the roughly chopped cabbage, blue cheese and white onion into a large bowl, and then place it in the refrigerator. Whisk the cider vinegar, mustard, celery salt, garlic, white pepper and sugar in a bowl. Once completely mixed, slowly whisk in the vegetable oil, and add the cayenne pepper to taste, if desired. Once the dressing is complete, add the amount you desire to the cabbage mixture and serve immediately. The dressing can be made a day or two ahead of time, and will last about a week in the refrigerator, but it will need to be whisked together again before it is used, because it will separate.