Preparation

1. For the coleslaw:
2. Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups.
3. Fit a mandoline or a food processor with a medium-toothed (about 1/8-inch) shredding blade.
4. Cut carrots in half and shred them; you should have about 4 1/2 cups.
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. Slice cabbage pieces very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large glass mixing bowl and set aside.
7. In another bowl, combine vinegar, mayonnaise, and blue cheese, and mix well.
8. Season well with salt and freshly ground black pepper. Add dressing to vegetables, and mix until evenly coated.
9. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours. Serves 6.