Rick's Slaw serves 10-12

1 good-sized head green cabbage

1 large crisp sweet apple

5 medium red beets, roasted and peeled

Dressing

2/3 C mayonnaise

1/3 C sour cream

1/4 C apple cider vinegar

1/3 C blue cheese, crumbled

juice of 1/2 large lemon

1 t celery salt

5 grinds black pepper

Core cabbage. Slice into 1/4-1/2" slices, then chop into 1" pieces. Core and very coarsely chop the apple. Place cabbage and apple into large mixing bowl. Chop beets into 1/4" dice. Place in small bowl.

Combine dressing ingredients in small mixing bowl and stir to combine. Pour dressing over cabbage and apple and toss gently to combine. Serve immediately with beets offered on the side. Slaw stores well refrigerated overnight.