Blue Cheese Coleslaw Recipe

1. 1

   Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups.

2. 2

   Fit a or with a medium-toothed (about 1/8-inch) shredding blade.

3. 3

   Cut carrots in half and shred them; you should have about 4 1/2 cups.

4. 4

   (If you dont have a mandoline, you can use a food processor fitted with the shredding attachment or a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-size pieces.)

5. 5

   Cut a v-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again lengthwise.

6. 6

   Slice cabbage pieces very thinly crosswise.

7. 7

   Combine celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot, and set aside.

8. 8

   In another bowl, combine vinegar, mayonnaise, and blue cheese, and mix well.

9. 9

   Season well with salt and freshly ground black pepper.

10. 10

    Add dressing to vegetables, and mix until evenly coated.

11. 11

    Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.