Blue Cheese Slaw

In the summer between high school and college, I had a job as a produce clerk at a local Albertsons. I hated it so much that I created an alter ego to help me survive my shifts. From 2-11pm M, W, F, Sat, Sun, I was Super Produce Boy and it was my duty to keep the Northern Vancouver area safe from moldy fruits and vegetables. Last night, in need of veggies for dinner at my folks' place, I did the unthinkable...I went back.

Like Superman returning to Metropolis years later, I was dismayed by all the little uglies that had taken over in my absence. All the good work I had once done was forgotten. I did what I could to rescue these few bits of life that remained(a half a head of purple cabbage, a lone carrot, a misshapen cucumber and a handful of green onions,) and sadly turned my back on a store that I can help no longer.

Inspiration: No Veggies in Fridge
Time: 20 minutes
Difficulty: easy
Special equipment: A really big bowl
Servings: 4-6

Ingredients:
1/2 head of red cabbage, cored and shredded
1 Carrot, outer peel removed, and shredded using peeler
3-4 Green Onions, sliced thin
1/2 Cucumber, sliced thing (I cut the slices in half too)
1/2 cup blue cheese crumbles
2 cloves garlic
1/4 tsp. salt
1 Tbs tangy mustard (I like to use European mustard if I have it)
1/4 Tsp. thyme (dried or fresh, chopped finely)
1/2 cup red wine vinegar
2 tbs blue cheese crumbles
2-4 Tbs. Olive Oil

1. Mash garlic to a paste with the salt. Add mustard and thyme and mix well. Add vinegar and mix well. With a fork, mash 2 tbs blue cheese crumbles into the vinegar mixture until incorporated. Then slowly add 2 tbs olive oil using a whisk or a fork to incorporate the oil into the mixture. Taste the dressing. Some people like to mask the stark vinegar flavor by adding more oil...but I don't recommend that
2. Toss slaw ingredients with dressing.