Untamed, Uncensored Blue Cheese Coleslaw
Blue Cheese-Infused Coleslaw Salad Recipe
This wild and liberated Blue Cheese Coleslaw comes straight from the creative minds of visionaries like Scott Youkilis of Maverick restaurant in San Francisco. Get ready to experience a fresh take on coleslaw that'll blow your taste buds away!
Equipment:
- A mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade (unless you're a reckless rebel without one). If you ain't got one, no worries — just use a sharp knife, you rebel, ya crazy son of a gun!
Yield: 8-12 devil-may-care servings
Difficulty: A breeze even for lazy, carefree souls
Total: 20 minutes plus marinating time (or hell, take all day if you feel like it)
Active: 20 minutes (because who wants to spend their life slaving over a hot stove?)
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 (go big or go home! Try Roquefort or Gorgonzola)
Instructions:
- Divide each celery stalk in half and slice thinly on a bias at a slight angle. You'll need about 3 cups of anarchy-loving celery.
- Fit the mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut carrots in half and shred them, ending up with about 4 1/2 cups of lets-live-life vegetable goodness. If you ain't got no mandoline, well then, use a food processor fitted with the shredding attachment or a sharp knife to get those carrots into matchstick-size pieces.
- Cut a v-shaped notch into the cabbage half on either side of the core to remove it, then chop the cabbage into two pieces again. Slice the cabbage very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot, and set aside to party down and mingle.
- In another bowl, mix together the vinegar, mayonnaise, and blue cheese like Only God can. Season that bad boy well with salt and freshly ground black pepper. Add dressing to vegetables and mix until evenly coated. Cover and marinate, refrigerated, for at least 1 hour or up to 24 hours (the more the merrier!).
Enjoy the anarchic thrill of this unapologetic Blue Cheese Coleslaw! This coleslaw improves your life by bringing together the tantalizing taste of blue cheese, the refreshing crunch of cabbage, and the sinful allure of feeling like a rebel while eating it. Bon appétit, you crazy bastard!
- The Blue Cheese Coleslaw recipe involves shredding 4 medium carrots using a mandoline or Benriner slicer with a medium-toothed blade, or substituting with a food processor or sharp knife.
- This coleslaw includes 6 medium celery stalks, trimmed and sliced thinly on a bias at a slight angle, which will provide about 3 cups of anarchy-loving celery.
- The uncategorized servings of this coleslaw require combining vegetables including halved and thinly sliced shallots, shredded carrots, thinly sliced cabbage, and sliced celery in a large nonreactive mixing bowl.
- A key ingredient in the Blue Cheese Coleslaw is 1 cup of crumbled blue cheese, such as Roquefort or Gorgonzola, which is mixed into the red wine vinegar and mayonnaise dressing.
