Bleu Cheese Cole Slaw Food

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.

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:

• 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 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.

BLEU CHEESE COLD COLE SLAW

Steps:

• Put shredded cabbage in bowl with tight-fitting cover.
• Whisk together the mayonnaise, lemon juice, vinegar,salt, sugar and pepper.
• Pour over cabbage and mix well.
• Add bleu cheese and stir.
• Cover and refrigerate for at least 2 hours before serving.

BLUE CHEESE APPLE SLAW

Steps:

• In a small bowl, whisk the first eight ingredients., In a large bowl, combine the cabbage, apple, carrot and cheese. , Pour dressing over salad; toss to coat. Cover and refrigerate until serving.

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 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 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.

BLEU CHEESE AND BACON COLESLAW

Steps:

• Preheat oven to 325. Bake bacon on rack on cookie sheet until crisp. Remove and let cool. Crumble.
• FOR THE DRESSING: In a blender, process the garlic, vinegar, Worcestershire sauce, hot pepper sauce, sour cream, buttermilk and half of the bleu cheese until smooth.
• Fold in the remaining crumbled bleu cheese - the mixture should be thick and chunky.
• Taste and adjust seasoning with salt and pepper then refrigerate until ready to use.
• FOR THE COLESLAW: Finely shred the cabbage and carrots in a food processor or with a grater, then transfer to a large bowl.
• Add the green onions to the cabbage mixture and toss to combine.
• Add the vinegar and celery seed to 1 1/2 cups of the bleu cheese dressing and stir to combine.
• Toss the bleu cheese mixture with the vegetable mixture and season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, fold in the crumbled bacon.

BLEU CHEESE COLE SLAW

Steps:

• 1. Fry bacon crispy and set aside to drain. After it cools it should crumble into small pieces.
• 2. Mix shredded cabbage and carrots together and add slaw dressing to desired consistency (I like mine a little drier than an overly creamy because of the bleu cheese).
• 3. Add bleu cheese crumbles (can lower amount if you aren't a huge fan)and bacon and stir. Place sliced cherry tomatoes around the outside of the bowl to decorate. Can be made ahead of time and chilled before serving!