Best 6 Blue Cheese Cole Slaw Recipes
In the culinary realm, blue cheese cole slaw stands out as a captivating dish, tantalizing taste buds with its contrasting flavors and textures. This delectable salad combines the piquant tang of blue cheese with the crisp crunch of cabbage, creating a symphony of flavors that dances on the palate. Whether you're seeking a refreshing side dish to complement your summer barbecue or a tangy addition to your weekly meal rotation, blue cheese cole slaw emerges as a culinary delight that promises to impress and satisfy.
Let's cook with our recipes!
BLUE CHEESE COLE SLAW
Provided by Ina Garten
Categories side-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW
Terrific slaw to pair with barbeque brisket, try using leftovers to top grilled hamburgers for a delicious pairing. This slaw is also wonderful with diced or shredded apple in it along with walnuts if you want to get fancy. It's also a very cute Fourth of July pun (White cabbage, Red cabbage, Blue cheese!). Add the sauce judiciously, as the cabbage amounts can vary according to the size of the heads. While the recipe calls for a good Roquefort, you don't have to buy expensive blue cheese for this slaw to still taste deeeeelish! Prep time does not include chilling for several hours to allow the flavors to meld.
Provided by Lizzymommy
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
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 PINEAPPLE COLE SLAW
Make and share this Blue Cheese Pineapple Cole Slaw recipe from Food.com.
Provided by MARIA MAC
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all except cabbage and pour over cabbage.
- Toss/chill until served.
Nutrition Facts : Calories 287.3, Fat 18, SaturatedFat 5.1, Cholesterol 22.8, Sodium 670, Carbohydrate 28.8, Fiber 1.7, Sugar 19.3, Protein 4.8
BONNIE'S BLUE CHEESE COLE SLAW
This is a different twist on an old favorite. This recipe for coleslaw has a whole new taste that my family really enjoys. The blue cheese gives it some zip, and the bacon just takes the flavor over the top. I am happy to share this recipe with you! Enjoy!
Provided by BonniE !
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Fry the bacon until crisp, drain on paper towel and when cool crumble and refrigerate, and add just before you serve the salad.
- 2. Wash the cabbage, carrots and red pepper. Grate the cabbage and carrots, slice the bell pepper thin. Set aside.
- 3. Make the dressing. This recipe makes around 2 1/2 cups of dressing; you will have some left over. Add the mayonaise, milk and ranch dressing to a large jar, shake to mix. Add the crumbled blue cheese and mix again. Add the amount of dressing to your taste to the cole slaw mix and toss well. Cover the coleslae and let it rest to blend flavors for at least an hour. Add bacon just before serving. Enjoy!
SUPER CELEBRITY FARE, BLUE CHEESE COLE SLAW
Make and share this Super Celebrity Fare, Blue Cheese Cole Slaw recipe from Food.com.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all dressing ingredients, add to slaw mix, toss to coat. Let rest 5 minutes, toss again.
- Refrigerate 2 hours before serving.
Nutrition Facts : Calories 154.5, Fat 12.3, SaturatedFat 3, Cholesterol 14, Sodium 333.1, Carbohydrate 9.7, Fiber 0.9, Sugar 3.3, Protein 2.6
Tips:
- Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. Red cabbage will give your coleslaw a beautiful purple hue.
- Shred the cabbage finely. This will help the dressing to coat the cabbage evenly.
- Use a sharp knife or mandoline to shred the cabbage. This will give you clean, even shreds.
- Add other vegetables to your coleslaw. Some popular additions include carrots, celery, onions, and bell peppers.
- Make your own blue cheese dressing. It's easy to make and tastes much better than store-bought dressing.
- Use a light hand with the dressing. You don't want your coleslaw to be too soggy.
- Chill the coleslaw before serving. This will help the flavors to meld and the dressing to thicken.
Conclusion:
Blue cheese coleslaw is a delicious and refreshing side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy side dish, give blue cheese coleslaw a try. You won't be disappointed!
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