Preparation

• For the coleslaw:
• Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups.
• Fit a mandoline or a food processor 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.
• 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.
• Slice cabbage pieces very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large glass mixing bowl and set aside.
• In 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. Serves 6.