Fifth Avenue Grill Blue Cheese Coleslaw Recipes

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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.

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 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

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 WITH APPLES AND WALNUTS



Blue Cheese Coleslaw With Apples and Walnuts image

Make and share this Blue Cheese Coleslaw With Apples and Walnuts recipe from Food.com.

Provided by carolinafan

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese, plus
2 tablespoons crumbled blue cheese, divided
1 pinch garlic salt
1/2 cup chopped granny smith apple
1 (8 1/2 ounce) package shredded mixed red and green cabbage and carrot coleslaw mix
1/3 cup coarsely chopped candied walnuts

Steps:

  • In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
  • Stir in apple.
  • Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
  • Cover and refrigerate slaw overnight so that flavors can blend.
  • Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.

Nutrition Facts : Calories 126.8, Fat 10.8, SaturatedFat 4.3, Cholesterol 19.2, Sodium 263.2, Carbohydrate 5.4, Fiber 0.2, Sugar 2.3, Protein 2.7

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

BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW



Barefoot Contessa's Blue Cheese Cole Slaw image

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

1/2 green cabbage (small head)
1/2 red cabbage (small head)
4 large carrots (scrubbed or 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 fresh ground black pepper
1 1/2 cups blue cheese, crumbled (roquefort is perfect)
1 cup fresh parsley leaves, chopped

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



Blue Cheese Pineapple Cole Slaw image

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

2/3 cup mayonnaise
1/4 cup sugar
2 tablespoons wine vinegar
1/4 teaspoon salt
1/2 cup pineapple bits, drained
1 tablespoon pineapple juice, drained from pineapple
1/2 cup crumbled blue cheese
1 (8 ounce) package chilled shredded cabbage

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

FIFTH AVENUE GRILL BLUE CHEESE COLESLAW



Fifth Avenue Grill Blue Cheese Coleslaw image

This recipe was posted on 4-26-07 by the Sun-Sentinel. This recipe is made at the Fifth Avenue Grill, 4650 N. Federal Highway, Lighthouse Point, FL and I hear that it is the best. They recommend shredding your own vegetables for the best and freshest results. The addition of a good crumbled blue cheese and the use of Marzetti Original Slaw Dressing help to make this "the best" according to the Sun-Sentinel.

Provided by reniwick

Categories     Low Protein

Time 1h

Yield 4 cups

Number Of Ingredients 7

4 cups shredded green cabbage
1/4 cup shredded red cabbage
1 large carrot, shredded
8 scallions, white part and 1-inch of green, thinly sliced
2 tablespoons chopped flat leaf parsley
1/3 cup crumbled blue cheese
1/2 cup marzetti coleslaw dressing

Steps:

  • In a large mixing bowl, toss all the ingredients gently but thoroughly together until well coated with the dressing.
  • Refrigerate at least 2 hours before serving to allow the ingredients to meld.
  • Toss again before serving and serve well chilled.

Nutrition Facts : Calories 197.3, Fat 13.9, SaturatedFat 3.7, Cholesterol 16.6, Sodium 410.7, Carbohydrate 16, Fiber 3.1, Sugar 10.6, Protein 4.5

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