ORIGINAL BLUE CHEESE COLESLAW
The combination of all of these fresh ingredients make this a simple and delicious alternative to your run-of-the-mill coleslaw. It pairs perfectly with beef or buffalo chicken. This can be served immediately, or it can be refrigerated and served within the next 2 to 3 days.
Provided by jodi
Categories Salad Coleslaw Recipes With Mayo
Time 15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 12.2 g, Cholesterol 27.6 mg, Fat 18.2 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 434.3 mg, Sugar 1.1 g
RED, WHITE AND BLUEBERRY COLESLAW
Provided by Food Network Kitchen
Categories condiment
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.
- Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.
BLUE CHEESE COLESLAW
This crunchy slaw bursts with flavor. Shredded cole slaw mix is perked up by the delicious pairing of red grapes and a tangy, blue cheese speckled dressing.
Provided by sal
Categories Salad Coleslaw Recipes With Mayo
Time 10m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 13.6 g, Cholesterol 12.8 mg, Fat 16.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 293.9 mg, Sugar 7 g
TANGY AND SWEET DINER SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
- In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.
BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW
Terrific slaw to pair with barbeque brisket, try using leftovers to top grilled hamburgers for a delicious pairing. This slaw is also wonderful with diced or shredded apple in it along with walnuts if you want to get fancy. It's also a very cute Fourth of July pun (White cabbage, Red cabbage, Blue cheese!). Add the sauce judiciously, as the cabbage amounts can vary according to the size of the heads. While the recipe calls for a good Roquefort, you don't have to buy expensive blue cheese for this slaw to still taste deeeeelish! Prep time does not include chilling for several hours to allow the flavors to meld.
Provided by Lizzymommy
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
CITRUS PINEAPPLE COLESLAW
A blue-ribbon recipe, this slaw was a winner in our state fair competition. Alaska is famous for its giant cabbages, but any garden-variety head will taste yummy dressed in citrusy pineapple and marshmallow bits. -Carol Ross, Anchorage, Alaska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-12 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
BLUE RIDGE COLESLAW
For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 10
Steps:
- Place mayonnaise, vinegar, water, sugar, cayenne pepper, and dill seed in a medium bowl, and whisk to combine. Season with salt and pepper; set aside.
- Combine cabbage, peppers, and chives in a large bowl. Add the reserved dressing, and toss to combine. Refrigerate until ready to serve.
COLESLAW
Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.
- Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.
- Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.
BLUE RIBBON COLESLAW
This recipe won a 'blue ribbon' at a recent BBQ! It is a great combination of summer fresh yet savoury flavours. A true winner! It goes SO well with Ww Grilled Jalapeno Chicken!
Provided by ms.susan
Categories Potluck
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
- in a seperate bowl combine mix the next eight ingredients.
- Combine the slaw and the dressing and refrigerate for an hour. ENJOY!
Nutrition Facts : Calories 75, Fat 1.8, SaturatedFat 1, Cholesterol 5.5, Sodium 24.5, Carbohydrate 14.5, Fiber 3.5, Sugar 9.4, Protein 1.7
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