Five Vegetable Slaw With Blue Cheese Recipes

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BLUE CHEESE COLE SLAW



Blue Cheese Cole Slaw image

Provided by Ina Garten

Categories     side-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves

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 CABBAGE SLAW



Blue Cheese Cabbage Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup mayonnaise
3 tablespoons white wine vinegar
1 teaspoon chipotle puree
2 heaping tablespoons Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon celery seed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
1 small red onion, grated
2 carrots, julienned
3/4 cup crumbled blue cheese (recommended: Cabrales)
1/4 cup chopped fresh flat-leaf parsley or cilantro leaves
Salt and freshly ground black pepper
Potato chips, lightly crushed (recommended: Lay's)

Steps:

  • Whisk together the mayonnaise, vinegar, chipotle puree, mustard, celery salt and celery seed in a large bowl. Add the cabbage, onion, and carrot and stir to combine. Fold in the blue cheese, parsley and potato chips. Season with salt and pepper, to taste, and serve.

ORIGINAL BLUE CHEESE COLESLAW



Original Blue Cheese Coleslaw image

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

1 cup crumbled blue cheese
2 lemons, juiced
⅓ cup mayonnaise
salt and black pepper to taste
6 stalks celery, thinly sliced
4 green onions with tops, thinly sliced
1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots

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

BLUE CHEESE SLAW



Blue Cheese Slaw image

"I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes." -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

4 cups shredded green cabbage
4 cups shredded red cabbage
4 large carrots, shredded
DRESSING:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon stone-ground mustard
1 tablespoon cider vinegar
1/2 teaspoon celery salt
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups (6 ounces ) crumbled blue cheese
1/4 cup minced fresh parsley

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.

Nutrition Facts : Calories 265 calories, Fat 24g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 660mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CILANTRO BLUE CHEESE SLAW



Cilantro Blue Cheese Slaw image

Serve this slaw as a side dish to any meal, or use it to top your favorite fish taco recipe instead of lettuce and the usual toppings. -Christi Dalton, Hartsville, Tennessee

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

8 cups shredded cabbage
1 small red onion, halved and thinly sliced
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
1/4 cup crumbled blue cheese
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons rice vinegar
2 tablespoons lime juice
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated lime zest
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a large bowl, combine the cabbage, onion, cilantro and jalapeno. In a small bowl, combine the remaining ingredients; pour over salad and toss to coat.

Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 362mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FIVE-VEGETABLE SLAW WITH BLUE CHEESE



Five-Vegetable Slaw With Blue Cheese image

Crisp, colorful vegetables with a lemony dressing and chunks of blue cheese -- so good for serving to company! Recipe is from one of the wave of "quick and easy" cookbooks in the mid-1990s. I don't always bother with the snow peas, or even with both colors of cabbage, but they're all very good additions.

Provided by fluffernutter

Categories     Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
2 teaspoons dijon-style mustard
1/4 cup fresh lemon juice
salt & freshly ground black pepper
1 cup shredded green cabbage
1 cup shredded red cabbage
1 small carrot, peeled and grated
1 yellow bell peppers or 1 red bell pepper, seeded and cut into thin strips
1 cup thinly sliced raw snow peas
1/4 cup crumbled blue cheese

Steps:

  • In a mixing bowl, whisk the olive oil into the mustard until slightly thickened. Add the lemon juice, salt and pepper and mix well.
  • Add the vegetables. Toss to coat all the vegetables. Top with cheese to serve.

Nutrition Facts : Calories 309.9, Fat 29.6, SaturatedFat 5.3, Cholesterol 6.3, Sodium 136.8, Carbohydrate 9.8, Fiber 2.2, Sugar 3.3, Protein 3.6

BEST EVER COLESLAW (WITH BLUE CHEESE)



Best Ever Coleslaw (With Blue Cheese) image

My neighbor made this for her daughter's birthday party over the 4th of July holiday and I would have to say it is the best coleslaw I have ever had! If you don't like blue cheese, you could probably substitute feta cheese!

Provided by Cook4_6

Categories     Vegetable

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 small green cabbage
1/2 small red cabbage
4 large carrots, peeled
2 cups good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups crumbled roquefort blue cheese (6 ounces)
1 cup chopped fresh flat leaf parsley

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.

Nutrition Facts : Calories 370.1, Fat 27.1, SaturatedFat 3.9, Cholesterol 20.4, Sodium 939.3, Carbohydrate 31.9, Fiber 4.7, Sugar 11.2, Protein 3.6

BLUE CHEESE COLESLAW



Blue Cheese Coleslaw image

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

1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
½ cup shredded carrot
1 cup mayonnaise
¼ cup prepared Dijon-style mustard
⅓ cup crumbled blue cheese
2 tablespoons white sugar
2 tablespoons cider vinegar

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

BLUE CHEESE COLESLAW



Blue Cheese Coleslaw image

Categories     Salad     Cheese     Vegetable     Appetizer     Side     No-Cook     Blue Cheese     Summer     Cabbage     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup blue cheese, crumbled
1/2 cup buttermilk
3 tablespoons apple cider vinegar
2 tablespoons sugar
12 cups shredded green cabbage (about 1 large head)

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.)

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