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Blue Cheese Coleslaw

Ingredients (7)

  • 6 medium celery stalks, trimmed
  • 4 medium carrots, peeled and trimmed
  • 1/2 medium head green cabbage
  • 3 medium shallots, peeled, halved, and thinly sliced
  • 1/4 cup red wine vinegar
  • 3/4 cup mayonnaise
  • 1 cup crumbled blue cheese
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Nutritional Information
  • Calories207
  • Fat17.38g
  • Saturated fat4.55g
  • Trans fat
  • Carbs8.99g
  • Fiber2.77g
  • Sugar4.39g
  • Protein4.31g
  • Cholesterol16.88mg
  • Sodium301.49mg
  • Nutritional Analysis per serving (10 servings) Powered by

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Blue Cheese Coleslaw

We were given this recipe by Scott Youkilis of San Francisco’s Maverick restaurant to go with his recipe for Buffalo Chicken Tenders. The slaw itself was so spectacular, however, that we decided to feature it on its own. There’s a lot of slicing and chopping involved, but the results are well worth it.

Special equipment: You’ll need a mandoline or a Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade to make the slaw. If you don’t want to spring for the equipment, just use a sharp knife.

Instructions

  1. 1Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups.
  2. 2Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut carrots in half and shred them; you should have about 4 1/2 cups. (If you don’t 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.)
  3. 3Cut 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. Slice cabbage pieces very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot, and set aside.
  4. 4In another bowl, combine vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add dressing to vegetables, and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
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