Best Cheese Chive Coleslaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CHEESE COLESLAW



Cheese Coleslaw image

Perfect with salad, lovely with sausages, I think i've finally found the right combination of vegetables for this quick coleslaw. I like it with quite a lot of cheese, served on some crispy lettuce. The recipe works just as well with white onions (my partner doesn't like red onion) and keeps well in the fridge for a few days.

Provided by Shoanib

Categories     Vegetable

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

1/2 large white cabbage
3 large carrots
1 small red onion
3 tablespoons mayonnaise
black pepper
mature cheddar cheese

Steps:

  • Slice onion, shred cabbage and grate the carrots and cheese.
  • Put everything in a bowl with the mayonnaise and black pepper.
  • Add as much or as little grated cheese as you like (experimentation is the only way to find the best amount for you).
  • mix well and chill for a couple of hours before serving.

Nutrition Facts : Calories 55, Fat 2, SaturatedFat 0.3, Cholesterol 1.4, Sodium 72.1, Carbohydrate 9.1, Fiber 2.7, Sugar 4.8, Protein 1.5

CREAMY COLESLAW WITH CHIVES AND SHALLOTS



Creamy Coleslaw with Chives and Shallots image

Categories     Salad     Side     No-Cook     Mayonnaise     Chive     Cabbage     Sour Cream     Shallot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

1 cup sour cream
6 tablespoons mayonnaise
1/4 cup finely chopped fresh chives
3 1/2 tablespoons white wine vinegar
3 tablespoons minced shallots
3 tablespoons sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 2-pound head green cabbage, thinly sliced (about 14 cups)

Steps:

  • Blend first 9 ingredients in blender. Place cabbage in large bowl. Pour dressing over cabbage and toss to combine. Cover and refrigerate at least 3 hours and up to 8 hours, tossing occasionally.

Related Topics