Best Blue Cheese Cole Slaw Recipes

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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 COLE SLAW



Blue Cheese Cole Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup crumbled blue cheese
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 medium green cabbage, cored, quartered and thinly sliced
1/2 small red cabbage, cored, quartered and thinly sliced
1 Vidalia onion, halved lengthwise and cut crosswise into 1/4-inch slices

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



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

TEXAS BLUE CHEESE COLE SLAW



Texas Blue Cheese Cole Slaw image

A great side for slow-cooked bbq'd meats.

Provided by Mikekey *

Categories     Other Salads

Time 25m

Number Of Ingredients 10

4 c savoy cabbage, finely shredded
1/2 c green onions, finely minced
1/2 c red or green bell pepper, seeded and minced
2 Tbsp fresh dill, minced
1 c yogurt, plain
2 Tbsp sour cream
3 Tbsp white wine vinegar
1 Tbsp honey
3 oz blue cheese
salt and pepper, to taste

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



Texas Blue Cheese Cole Slaw image

This recipe is from TexasBarbeque.com.

Provided by Lynn Clay

Categories     Other Salads

Time 35m

Number Of Ingredients 10

4 c finely shredded savoy cabbage
1/2 c minced green onions
1/2 c minced red or green bell pepper
2 Tbsp minced fresh dill
1 c plain yogurt
2 Tbsp sour cream
3 Tbsp white wine vinegar
1 Tbsp honey
3 oz blue cheese
salt and pepper to taste

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.

MARDI GRAS COLE SLAW WITH BLUE CHEESE DRESSING



Mardi Gras Cole Slaw With Blue Cheese Dressing image

The Mardi Gras colors are purple, green and gold. This is from the February 2005 issue of Vegetarian times.

Provided by dicentra

Categories     Greens

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 head green cabbage, halved and cored
1/2 head red cabbage, cored
3 yellow bell peppers, seeded and cored
1/2 cup olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2-3 tablespoons white wine vinegar
2 ounces blue cheese, crumbled

Steps:

  • To make Slaw: Slice cabbages into fine shreds. Place in large bowl.
  • Slice peppers very thinly lengthwise, and add to bowl.
  • To make Blue Cheese Dressing: Place all ingredients in quart jar, screw on lid and shake vigorously.
  • Pour half over slaw, and toss. Refrigerate remainder for future use.

Nutrition Facts : Calories 207.6, Fat 15.9, SaturatedFat 3.2, Cholesterol 5.3, Sodium 280.6, Carbohydrate 15, Fiber 4.4, Sugar 6.2, Protein 4.6

BLUE CHEESE COLE SLAW



Blue Cheese Cole Slaw image

This coleslaw is always a big hit. There is never any leftover. The blue cheese is approximate. You may add more or less depending on how many blue cheese lovers (or haters) are being served.

Provided by CowboysChick

Categories     Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag Coleslaw
1 cup mayonnaise
1/4 cup Dijon mustard or 1/4 cup other mustard
1/3 cup blue cheese
2 tablespoons apple cider vinegar
2 tablespoons sugar

Steps:

  • Mix and refrigerator several hours to blend flavor.

Nutrition Facts : Calories 131.2, Fat 8.8, SaturatedFat 1.8, Cholesterol 10.9, Sodium 259.2, Carbohydrate 11.9, Fiber 0.7, Sugar 3.4, Protein 1.7

BLUE CHEESE COLE SLAW (BAREFOOT CONTESSA)



BLUE CHEESE COLE SLAW (BAREFOOT CONTESSA) image

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
1 cup chopped fresh parsley leaves

Steps:

  • Core & cut cabbages in quarters. Set up food processor w/ slicing blade and place pieces of cabbage lying horizontally in feed tube. 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 and refrigerate for several hours. Serves: 6 to 8 .

BONNIE'S BLUE CHEESE COLE SLAW



BONNIE'S BLUE CHEESE COLE SLAW image

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

1 pound of grated cabbage
2 large carrots grated
1 medium red pepper thinly sliced
6 slices of cooked bacon crumbled
*********************
dressing:
1 cup of real mayonaise
1 cup of 2% milk
1 envelope ranch dressing
4 ounces of blue cheese crumbled

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



Super Celebrity Fare, Blue Cheese Cole Slaw image

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

10 ounces coleslaw mix, prepacked
1 cup mayonnaise
1/2 cup blue cheese, crumbled
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon sugar (optional)

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

BLUE CHEESE BUTTERMILK COLE SLAW



Blue Cheese Buttermilk Cole Slaw image

A friend of ours by the name of Robin joined us for the Fourth of July. She made this Cole Slaw and it was absolutely delicious. She gave me permission to place it on the web site. So here it is.

Provided by Zelda Hopkins @Zelda51

Categories     Other Salads

Number Of Ingredients 14

4 cup(s) shredded cabbage, red or green
1 large carrot, shredded
1 large stalk celery, thinly sliced
1 large granny smith apple, cored with skin on sheredded
1/2 cup(s) thinly sliced scallions
3 tablespoon(s) minced fresh parsley
1 pinch(es) salt and pepper
6-8 bunch(es) radishes shredded
DRESSING
4 ounce(s) blue cheese, crumbled plus some for garnish
1/2 cup(s) mayonnaise
1/2 cup(s) buttermilk
1 1/2 tablespoon(s) cider vinegar
4 teaspoon(s) sugar

Steps:

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

BLUE CHEESE PINEAPPLE COLE SLAW



Blue Cheese Pineapple Cole Slaw image

I love the tangy flavor of Blue Cheese and the sweetness of the pineapple in this yummy dish.

Provided by @MakeItYours

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.

BLUE CHEESE COLE SLAW



Blue Cheese Cole Slaw image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield approximately 30 servings

Number Of Ingredients 13

3 cups mayonnaise
1 cup Dijon mustard
1 cup brown sugar
3/4 cup cider vinegar
1/2 cup buttermilk
1 1/2 tablespoons celery seed
1 tablespoon kosher salt
1 teaspoon black pepper
15 cups thinly sliced red cabbage
4 green bell peppers, sliced thinly
4 carrots, grated
2 cups shaved onions
4 cups blue cheese, crumbled

Steps:

  • Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

BLUE CHEESE AND MIXED RAISIN MUSTARD COLE SLAW



Blue Cheese and Mixed Raisin Mustard Cole Slaw image

Love the bold flavors of the blue cheese, Cilantro and mustard mixed with the sweetness of the Miracle whip and raisins. Brings a lot of flavor to the plain shredded cabbage

Provided by barbara lentz @blentz8

Categories     Other Salads

Number Of Ingredients 8

1 small head green cabbage shredded
1/2 cup(s) each mixed raisins and crumbled blue cheese
1/4 cup(s) cilantro chopped
3/4 cup(s) miracle whip
2 tablespoon(s) whole grain mustard
1 tablespoon(s) white wine vinegar
1 teaspoon(s) celery seed
- salt and pepper to taste

Steps:

  • In a large bowl mix the cabbage, raisins, blue cheese and cilantro. Set aside.
  • In a separate bowl mix the remaining ingredients until well mixed. Stir into cabbage mixture.
  • Chill for a least 4 hours.

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