Blue Ribbon Coleslaw Food

TANGY AND SWEET DINER SLAW

Tangy and Sweet Diner Slaw image

Provided by Jeff Mauro, host of Sandwich King

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/3 cup buttermilk
1/3 cup granulated sugar
2 tablespoons white vinegar
2 tablespoons lemon juice
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 medium head cabbage, cored and roughly chopped
1 cup shredded carrots

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.

RAINBOW COLESLAW

Rainbow Coleslaw image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons apple cider vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage
2 cups shredded purple cabbage

Steps:

Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

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

Ingredients

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 RIDGE COLESLAW

Blue Ridge Coleslaw image

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

Ingredients

1/2 cup Homemade Mayonnaise, or prepared
1/4 cup apple-cider vinegar
1 tablespoon water
1/2 teaspoon sugar
Pinch of cayenne pepper
2 teaspoons dill seed
Coarse salt and freshly ground pepper
1/2 head white cabbage, (about 2 1/2 pounds), finely sliced
3 assorted bell peppers, such as red, orange, and green, finely sliced
1 small bunch fresh chives, cut into 3-inch lengths

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.