|1 1/2||cups mayonnaise|
|1/2||cup sherry vinegar, or more to taste|
|1||teaspoon kosher salt|
|1/4||teaspoon black pepper|
|1||head (about 3 pounds) red cabbage, quartered, cored, and thinly sliced|
|2||medium carrots, grated|
|6||scallions, diagonally sliced into 1-inch pieces|
|1/2||pound good-quality blue cheese, crumbled|
|2||teaspoons celery seed|
1. In a bowl, whisk together the mayonnaise, 1/2 cup vinegar, sugar, salt, and pepper.
2. In a very large bowl, combine the cabbage, carrots, and scallions. Add the dressing and toss well to mix it with the vegetables.
3. Stir in the blue cheese and celery seed. Taste for seasoning, add more salt, pepper, or vinegar, if you like. Cover tightly and refrigerate until serving. Adapted from Brian Wasik