2. Blue Cheese Coleslaw
What you need:
4 medium-sized carrots, peeled and trimmed
6 stalks of celery, trimmed
½ medium head of green cabbage
3 medium shallots, peeled and thinly sliced
¼ cup of red wine vinegar
¾ cup of mayo
1 cup of blue cheese crumbles
To make:
Slice each stalk of celery in half and then use a mandoline or slicer to cut into thin pieces. This should make about 3 cups. Cut the carrots in half and shred them until you have about 4 ½ cups. Cut the cabbage by first removing the core. Slice the cabbage into thin pieces. Combine the cabbage, carrots, celery, and shallots in a mixing bowl. In another bowl, mix the mayo, vinegar, and blue cheese. Season with salt and pepper to taste. Add the dressing to the vegetables. Mix until everything is evenly coated. Cover and refrigerate for at least an hour and up to 24 hours before serving.