Stir together:
2/3 cup sugar
1 teaspoon gluten-free dry mustard
1 teaspoon salt
1 small sweet onion, grated

Add (using a mixer--NOT a blender):
1/3 cup cider vinegar
1 cup oil (very slowly)
1 tablespoon celery seed (optional)
¼ to 1 cake gluten-free blue cheese

Make this dressing ahead and refrigerate. Pour dressing over shredded cabbage just before serving.

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