Red Cabbage And Romaine Coleslaw With Blue Cheese Dressing - cooking recipe

Ingredients

1 head romaine lettuce, washed
1/4 head red cabbage
1 large green onion, minced
3/4 cup canola oil
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
fresh ground black pepper
1 1/2 ounces crumbled blue cheese

Preparation

Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.