Buttermilk And Gorgonzola Coleslaw Recipes
BUTTERMILK COLESLAW
Creamy buttermilk coleslaw that is easy and quick.
Provided by TCSTEFFEY
Categories Salad Coleslaw Recipes With Mayo
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 14.7 g, Cholesterol 20.7 mg, Fat 31.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 247.2 mg, Sugar 4.5 g
BUTTERMILK AND GORGONZOLA COLESLAW
I wanted to kick up the flavor in my buttermilk coleslaw recipe to accompany a spicy pork tenderloin sandwich. The combination was perfect! I set out on a mission to pair this coleslaw with other more traditional coleslaw accompaniments such as burgers and chili dogs. This recipe is a winner!
Provided by Brandess
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING: In a medium mixing bowl, preferably one with a lid, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes.
- *Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge.
- Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry.
- *NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.
Nutrition Facts : Calories 118.7, Fat 5.9, SaturatedFat 1.3, Cholesterol 6.2, Sodium 304.4, Carbohydrate 16.1, Fiber 1.4, Sugar 11.8, Protein 1.7
BUTTERMILK DRESSING COLESLAW
I am not a fan of coleslaw, but my family is, and they love when I make this. especially when wqe are having, burgers or hot dogs. it is a really refreshing side or condiment for summer.
Provided by KittyKitty
Categories Vegetable
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.
Nutrition Facts : Calories 135.5, Fat 5.3, SaturatedFat 1, Cholesterol 5.2, Sodium 278.9, Carbohydrate 21.8, Fiber 2, Sugar 16.5, Protein 1.6
BUTTERMILK GREEN GODDESS SLAW
This herby coleslaw variation was adapted from "The Animal Farm Buttermilk Cookbook" (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that's both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.
Provided by Melissa Clark
Categories easy, salads and dressings, slaws, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
- Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
- Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.
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