In a small bowl, mix the coleslaw dressing: mayonnaise, hot sauce, apple cider vinegar, garlic powder, and salt (the longer the dressing sets before being mixed into the slaw, the more intense the flavor; I mixed my dressing the night before and as a result the coleslaw was VERY spicy).
For the dressing I used Frank's Red Hot Wings Buffalo sauce. If using this hot sauce, I would recommend using about half that this recipe calls for because it was a little too hot.
Remove blemished cabbage leaves and cut in half.
Finely chop 1/2 of the cabbage, 1/2 of the onion, 2 celery ribs and place in a colander.
Rinse the vegetables.
Finely chop the chives.
Place the rinsed vegetables and chives in a large mixing bowl.
Pour dressing over vegetable mix.
Toss thoroughly, incorporating all of the dressing into the coleslaw.
Crumble 1 cup of blue cheese into the coleslaw and toss.
Refrigerate coleslaw until ready to serve.
For extra heat, plate and drizzle with hot sauce.
Top with remaining chives and blue cheese.
Serve and enjoy! This slaw is phenomenal on burgers or even mixed into green salads.