Ridiculously Easy Blue Cheese Coleslaw

Ingredients

• 6 T thick blue cheese dressing
• 2-3 T buttermilk
• 1/2 large head green cabbage, thinly sliced and then chopped
• 1/2 large head red cabbage, thinly sliced and then chopped
• 1/2 cup thickly sliced green onion
• 2 tsp. celery seed
• Salt and fresh-ground black pepper to taste
• 1/4-1/3 cup crumbled blue cheese

Directions

1. Stir the blue cheese dressing with the buttermilk until it reaches the consistency you like. This same mixture is good on lettuce too, so making extra to tuck into the fridge is fair game.
2. Slice the green onions thickly, stopping when the pile measures about 1/2 cup.
3. Using a Mandoline Slicer fitted with the 3 mm blade, or a long knife, cut all the cabbage into thin ribbons. Roughly chop those ribbons into shorter pieces.
4. In a large bowl, combine the chopped green cabbage, chopped red cabbage, and sliced green onion. Add as much dressing as you want and stir to coat.
5. Add the celery seed, the crumbled blue cheese if you’re using it, and salt and fresh-ground black pepper to taste. Stir gently a few more times.
6. Serve right away.
7. If the batch is bigger than what you plan to eat at once, dress only the portion you’re eating. Refrigerate the dressing mixture separately from the cabbage and green onion mixture, then combine and season the salad just before eating the leftovers.