A Slaw Above the Rest: A Crunchy, Creamy Masterpiece
When chef Scott Youkilis of San Francisco’s Maverick restaurant shared his recipe for Buffalo Chicken Tenders, we were thrilled to discover that the accompanying slaw was a standout star in its own right. This remarkable recipe is worth featuring on its own merit, despite the extra effort required to slice and chop the ingredients.
Special Equipment: A Mandoline or Benriner Slicer
To achieve the perfect shred, you’ll need a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. If you don’t have this equipment, a sharp knife will do the trick.
Easy Yet Impressive: A Recipe Worth the Effort
With a yield of 8-12 servings and a difficulty level of easy, this recipe is perfect for gatherings and events. The total preparation time is 20 minutes, plus marinating time.
Gather Your Ingredients
- 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
Slice, Shred, and Combine
Slice each celery stalk in half, then slice very thinly on a bias at a slight angle. You should have about 3 cups. Next, shred the carrots using your mandoline or Benriner slicer; you should have about 4 1/2 cups. Remove the core from the cabbage and slice it very thinly crosswise. Combine the celery, carrots, cabbage, and shallots in a large nonreactive mixing bowl or pot.
The Creamy Dressing
In another bowl, whisk together the red wine vinegar, mayonnaise, and crumbled blue cheese. Season with salt and freshly ground black pepper to taste. Add the dressing to the vegetables and mix until evenly coated.
Marinate and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. The longer it marinates, the better the flavors will meld together. This slaw is perfect as a side dish or topping for your favorite dishes.
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