Best Blue Cheese Coleslaw Recipes

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.

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.

BLUE CHEESE-BACON COLESLAW

Steps:

• Place bacon in a large skillet and saute over medium-high heat, until evenly browned, 6 to 8 minutes. Drain bacon on paper towels.
• Combine green cabbage, red cabbage, and carrot in a large bowl.
• Mix sour cream, mayonnaise, sugar, salt, pepper, garlic powder, and onion powder together in a separate bowl.
• Add about 1/2 the dressing to the cabbage mixture and combine well. Continue adding and stirring in enough of the remaining dressing to thoroughly coat vegetables.
• Stir in blue cheese and green onions. Sprinkle bacon on top before serving.

BLUE CHEESE & GRAPE COLESLAW

Steps:

• Combine first seven ingredients. Pour dressing over salad; toss to coat. Refrigerate 1 hour.

BBQ SHRIMP PIZZA WITH ONIONS, BACON AND JACK BLUE CHEESE COLESLAW

Steps:

• Preheat oven to 450 degrees F. Roll pizza crust into a large rectangle, about 14 by 10 inches.
• Top pizza with barbecue sauce, to within 1/2-inch of the edges. Top with onions, shrimp, bacon, olives, and both cheeses. Bake 10 to 12 minutes, until cheese melts and crust is golden brown.
• Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the raisins and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl. Serve with pizza.

BLUE CHEESE COLESLAW WITH BACON

Steps:

• Combine mayonnaise, salad dressing, salt, and pepper in a large bowl. Stir in the coleslaw mix and bacon. Add the tomatoes, and toss gently. Cover, and refrigerate for 1 hour or overnight before 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:

• Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)

TOMMY'S BLUE CHEESE COLESLAW (WITH BACON AND GRAPES)

Steps:

• Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
• Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

BLUE CHEESE COLESLAW WITH APPLES AND 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.

GREEN APPLE AND BLUE CHEESE COLESLAW WITH TOASTED WALNUTS!

Steps:

• Place first 6 ingredients in a blender and pulse to combine.Add salt and pepper to taste.
• Combine cabbage, apple,carrots and green onions.Toss with dressing to coat.Refrigerate any left-over dressing for later use.Refrigerate at least 2 hours before serving.At serving time toss in Walnuts and Blue Cheese.

BLUE CHEESE AND APPLE COLESLAW

Steps:

• Mix together mayonaise and sour cream in a large bowl. Stir in lemon juice, horseradish, sugar and salt. Add shedded endives, apples, green onions and blue cheese, then toss together. Cover and refridgerate at least 30 minutes to develop flavours before serving. To serve, divide among 6 chilled salad bowls. Garnish with endive leaves, three to a bowl, sticking up like flower petals on one side of bowl.

BEST EVER COLESLAW (WITH BLUE CHEESE)

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.

BACON, BLUE CHEESE COLESLAW

Steps:

• Mix the mayo, red wine vinegar and Honey in a bowl. Toss cabbage with blue cheese crumbs and bacon bits. Then add the mayo mixture about an hour before serving.

RED, WHITE AND BLUE CHEESE COLESLAW

Steps:

• Toss coleslaw blend with peppers and dressing in large bowl.
• Refrigerate 1 hour.
• Top with cheese and bacon just before serving.

RED CABBAGE AND ROMAINE COLESLAW WITH BLUE CHEESE DRESSING

Steps:

• Slice the romaine into thin ribbons.
• Slice the red cabbage as thin as you can.
• Toss together in a salad bowl; cover and refrigerate until serving time.
• Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
• Fold in the cheese.
• The dressing can be made several days in advance.
• Dress the slaw 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.

MEXICAN BLUE CHEESE COLESLAW

Steps:

• Combine cabbage and green onions. Mix mayonnaise and horseradish sauce, toss with cabbage and onions.
• Sprikle with desired amount of blue cheese and the rest of cumin and cilantro.

BLUE CHEESE COLESLAW

Steps:

• Put coleslaw mix in bowl. Toss to separate. Mix together remaining ingredients. Pour over coleslaw.
• Toss to coat completely, rest 5 min and toss again. Refrigerate at least 2 hours before serving.