Fifth Avenue Grill Blue Cheese Coleslaw Recipes

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.

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.)

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.

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.

BLUE CHEESE & GRAPE COLESLAW

Steps:

• Combine first seven ingredients. Pour dressing over salad; toss to coat. Refrigerate 1 hour.

BLUE CHEESE AND APPLE COLESLAW

Steps:

• Combine first 4 ingredients in large bowl.
• Mix dressing and vinegar until blended. Add to coleslaw mixture; mix lightly.
• Refrigerate 1 hour.
• Top with remaining ingredients just before serving.

BLUE CHEESE-BACON COLESLAW

Steps:

• Place bacon in a large skillet and saute over medium-high heat, until evenly browned, 6 to 8 minutes. Drain bacon on paper towels.
• Combine green cabbage, red cabbage, and carrot in a large bowl.
• Mix sour cream, mayonnaise, sugar, salt, pepper, garlic powder, and onion powder together in a separate bowl.
• Add about 1/2 the dressing to the cabbage mixture and combine well. Continue adding and stirring in enough of the remaining dressing to thoroughly coat vegetables.
• Stir in blue cheese and green onions. Sprinkle bacon on top before serving.

FIFTH AVENUE GRILL BLUE CHEESE COLESLAW

Steps:

• In a large mixing bowl, toss all the ingredients gently but thoroughly together until well coated with the dressing.
• Refrigerate at least 2 hours before serving to allow the ingredients to meld.
• Toss again before serving and serve well chilled.