6 cups of fresh or bagged pre-shredded cabbage – pack lightly into measuring cup
2-3 green onions or scallions, thinly sliced
1 cup sour cream
2/3 cup crumbled blue cheese ( I used Point Reyes Original Blue)
1/3 cup white vinegar
1/4 cup sugar
1 teaspoon salt
Mix all dressing ingredients together in a large bowl and refrigerate for at least 1 hour.
Using the bowl with the dressing, add in the shredded cabbage and diced green onions, toss to coat evenly and refrigerate for several hours or overnight. It tastes better the next day!
Only use white vinegar – if you use red wine vinegar you will end up with pink coleslaw!
Plain Greek yogurt can be substituted for the sour cream.
I often add 2 teaspoons of poppy seeds or ground black pepper before serving.