4cupscoleslaw mix or shredded cabbage, about 7 ounces
4 celery ribs, very thinly sliced
1carrot, thinly julienned or shredded
1small apple, cored and thinly sliced
1/2cupcrumbled blue cheese
1/2teaspoonfreshly ground black pepper
In a large mixing bowl, toss the coleslaw mix, celery, green onion, carrot, apple, blue cheese, and pecans. In a small bowl, mix the canola oil, vinegar, sugar, celery seed, kosher salt and black pepper. Pour the dressing over the slaw mixture and toss to coat. Taste for seasoning, and sprinkle with more blue cheese and green onion for a pretty topping. The slaw can be served immediately, but tastes best with about 30 minutes resting time for the flavors to come together. The salad can be refrigerated for 3-4 days.