Blue Cheese Cole Slaw Emeril Recipes

ORIGINAL BLUE CHEESE COLESLAW

Steps:

• Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.

BLUE CHEESE COLE SLAW

Steps:

• In a large bowl, mix together the mayonnaise, sour cream, blue cheese, vinegar and some salt and pepper and stir until well combined. Add the cabbage and onions and toss to combine. Cover and refrigerate until serving.

BLUE CHEESE COLE SLAW

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

DELTA COLE SLAW

Steps:

• In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
• Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.
• Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue.

BLUE CHEESE COLE SLAW

Steps:

• Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
• Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

BEST EVER COLESLAW (WITH BLUE CHEESE)

Steps:

• Cut the cabbage in half then in quarters and cut out the cores.
• Shred cabbage thinly in food processor or chop by hand.
• Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage.
• In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
• Pour over the grated vegetables and toss to moisten well.
• Add crumbled blue cheese and parsley and toss together.
• Cover the bowl and refrigerate for several hours to allow the flavors to meld.
• Serve cold or at room temperature.

EMERIL LAGASSE'S COLESLAW

Steps:

• In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
• Whisk to combine.
• With food processor, shred cabbages, carrot and onion.
• Add to bowl with diced bell pepper and minced parsley.
• Toss well to combine.
• Chill, covered in refrigerator until time to serve.
• Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.

BLUE CHEESE COLESLAW

Steps:

• Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)

BLUE CHEESE COLESLAW

Steps:

• In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Chill until serving.

EASY BLUE CHEESE COLESLAW

Steps:

• Combine apple cider vinegar and next 6 ingredients in a small bowl; add oil in a slow steady stream stirring constantly with wire Wisk until blended.
• Cover and refrigerate for at least one hour.
• Combine cabbage and blue cheese, cover and refrigerate for at least 1hour.
• Drizzle vinegar mixture over cabbage and toss gently.
• Serve immediately.

BLEU CHEESE COLESLAW

Steps:

• Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
• Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

BLUE CHEESE SLAW

Steps:

• In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.

BLUE CHEESE COLE SLAW

Steps:

• Mix and refrigerator several hours to blend flavor.