Texas Blue Cheese Slaw Recipes

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 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.

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.

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 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.

TEXAS BARBECUE SHRIMP WITH BLEU CHEESE SLAW

Steps:

• ---To prepare the Texas Barbecue Sauce---.
• Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved.
• Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes.
• Remove from the heat.
• In another saucepan, bring the cream to a boil.
• Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.
• Stir in some of the barbecue sauce base, adding more base until the flavour is to your taste.
• Bring the mixture back to a boil over medium heat, and then reduce to medium-low and simmer again until it coats the back of a spoon.
• Set aside.
• The sauce may be made ahead, covered and refrigerated, and then re-warmed over medium heat when ready to use.
• ---To prepare the mayonnaise---.
• In a food processor combine the egg, lemon juice, mustard, and vinegar.
• Turn on the machine and combine for 30 seconds.
• With the machine running, slowly add the oil in a thin stream.
• When the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds.
• Press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use.
• ---To prepare the slaw---.
• Toss the cabbage with enough mayonnaise to coat.
• Add the green onion and bleu cheese.
• Season to taste with salt and pepper.
• Toss again.
• ---To prepare the shrimp---.
• Season the shrimp with salt and pepper.
• Heat the oil in 2 large sauté pans or skillets until almost smoking.
• Add the shrimp, being careful not to crowd the pan.
• Cook until golden brown on the outside and opaque throughout, about 1 minute per side.
• Remove and drain on paper towels.
• ---To serve---.
• Pile slaw in the center of each plate and lean 5 shrimp against the slaw.
• Place another shrimp on top.
• Baste each shrimp with the sauce and drizzle more sauce around the plates.
• Sprinkle each plate with bleu cheese and onions.
• Dust the rims of the plates with black pepper.