Start by washing a head of napa cabbage under cold water. Slice it thinly using a sharp knife, aiming for a thickness of about ¼ inch to maintain a crunchy texture. Finely chop a white onion and set it aside.

In a medium bowl, whisk together ¼ cup of olive oil and 3 tablespoons of apple cider vinegar until well combined. Add 1 tablespoon of honey, 1 teaspoon of celery seed, and a pinch of salt and pepper. Continue whisking until emulsified and smooth.

In a large mixing bowl, combine the sliced napa cabbage and chopped onion. Crumble about ½ cup of blue cheese into the bowl and gently toss everything together using tongs.

Pour the prepared dressing over the cabbage mixture. Using tongs, toss until evenly coated. Serve immediately or refrigerate for up to a day.