Buttermilk And Blue Cheese Slaw Recipe 455

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate overnight before 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 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.

BUTTERMILK AND BLUE CHEESE SLAW RECIPE - (4.5/5)

Steps:

• 1. Combine buttermilk, mayonnaise, vinegar, pepper, and hot sauce in a large bowl. Stir with a whisk until smooth. 2. Add cabbage, blue cheese, green onions, and carrot. Toss to combine. Makes 4 servings. Each serving = 4 Weight Watchers points.

BLUE CHEESE CABBAGE SLAW

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.

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK COLESLAW RECIPE

Steps:

• Toss cabbage with 1 teaspoon salt in colander set over bowl. Let sit for about 1 hour. (Cabbage will look wilted.)
• Rinse cabbage well under cold water. Drain and place on paper towel. Once dry place in a large bowl. Add carrots and green onions.
• In a small bowl, mix remaining ingredients and add to cabbage. Mix well and refrigerate for at least 1 hour.

BLUE CHEESE BUTTERMILK COLE SLAW

Steps:

• Combine cabbage, carrot, celery, Granny Smith Apple, radishes, scallions, and parsley. Mix thoroughly. Apply Dressing.