This is another forking easy recipe to prepare that’s also very tasty. This salad is a little spicy  around 3-3.5 on the Thai Heat Scale of 10. So if you can’t forking tolerate some heat I would skip this one. I wanted to create a blue cheese kind of slaw that wasn’t all full of mayonnaise and thought a hot sauce vinaigrette would be perfect so that’s what this forking came out to be.

This makes only a small batch of slaw and I think it’s about enough for four servings (but that’s all I forking wanted today)

Ingredients

!/2 head of cabbage sliced very thin.

1 red bell pepper (seeds and steam removed) sliced very thin

1/4 very large sweet onion sliced very thin

1 carrot shredded

1 garlic clove minced

1 1/2 teaspoons of kosher salt (the salt will make the cabbage soft and drippy)

 

1/4 cup dijon mustard

1/4 cup cayenne pepper sauce (I used Frank’s Red Hot)

1/4 cup apple cider vinegar

1/4 cup sugar

a FORKING small pinch of celery seeds (be careful with this because celery seeds are very strong in flavor you only need a SMALL pinch. They give off a strong celery taste)

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

4 oz. crumbled blue cheese

a small handful of scallions

Directions

Combine cabbage, red bell pepper, sweet onion, carrot, garlic and kosher salt and let sit while you make the rest in another bowl.

Combine dijon, cayenne sauce, apple cider vinegar, sugar, celery seeds, black pepper, cayenne pepper.

Add dressing to vegetables and mixed well. (P.S. you might even want to use this dressing for salads)

Add blue cheese and top with some scallions.

Forking easy Buffalo Blue Cheese Slaw