Red Cabbage and Blue Cheese Coleslaw

This really is as easy as it sounds.

2 lb head of red cabbage, outer leaves removed and rinsed well
1 cup good (like Marzetti's) Blue Cheese Dressing

Cut the head of cabbage lengthwise through the core.  Cut each half in two.  Remove the core.  Cut the Cabbage short ways into small, thin strips.

Toss with the dressing, cover, and refrigerate.  Let sit for at least four hours before serving.

UPDATE:  This recipe works best if you shred the cabbage.  Otherwise you'll need to add a bit of sugar to help break it down.  And personally I wanted it saltier.