Best Buttermilk And Gorgonzola Coleslaw Recipes

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK AND GORGONZOLA COLESLAW

Steps:

• DRESSING: In a medium mixing bowl, preferably one with a lid, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes.
• *Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge.
• Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry.
• *NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.

EMERIL LAGASSE'S COLESLAW

Steps:

• In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
• Whisk to combine.
• With food processor, shred cabbages, carrot and onion.
• Add to bowl with diced bell pepper and minced parsley.
• Toss well to combine.
• Chill, covered in refrigerator until time to serve.
• Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

RESTAURANT-STYLE COLESLAW I

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.