Texas Blue Cheese Cole Slaw Recipes

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 COLESLAW

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.

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.

TEXAS BLUE CHEESE SLAW

Steps:

• In a large bowl combine cabbage, onions, bell pepper, and dill. Blend together yogurt, sour cream, vinegar, honey, and blue cheese. Toss dressing with cabbage mixture. Add salt substitute and pepper to taste.

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.

EASY BLUE CHEESE COLESLAW

Steps:

• Combine apple cider vinegar and next 6 ingredients in a small bowl; add oil in a slow steady stream stirring constantly with wire Wisk until blended.
• Cover and refrigerate for at least one hour.
• Combine cabbage and blue cheese, cover and refrigerate for at least 1hour.
• Drizzle vinegar mixture over cabbage and toss gently.
• Serve immediately.

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.

BLUE CHEESE COLESLAW

Steps:

• in medium bowl stir together all dressing ingredients. cover and refrigerate at least 2 hours.
• in large bowl combine cabbage, carrots and green onions.
• just before serving stir together dressing and cabbage mixture.
• sprinkle with 1/4 cup Blue cheese.
• garnish with cherry tomatoes, serve immediately.

TEXAS BLUE CHEESE COLE SLAW

Steps:

• 1. In a large bowl combine cabbage, onions, bell pepper, and dill.
• 2. Blend together the yogurt, sour cream, vinegar, honey, and blue cheese.
• 3. Toss cole slaw dressing with cabbage mixture. Add salt and pepper to taste.
• 4. Cover and chill thoroughly.

TEXAS BLUE CHEESE COLE SLAW

Steps:

• 1. In a large bowl combine cabbage, onions, bell pepper, and dill.
• 2. Blend together the yogurt, sour cream, vinegar, honey, and blue cheese.
• 3. Toss cole slaw dressing with cabbage mixture.
• 4. Add salt and pepper to taste.