Best Fifth Avenue Grill Blue Cheese Coleslaw Recipes
ORIGINAL BLUE CHEESE COLESLAW
The combination of all of these fresh ingredients make this a simple and delicious alternative to your run-of-the-mill coleslaw. It pairs perfectly with beef or buffalo chicken. This can be served immediately, or it can be refrigerated and served within the next 2 to 3 days.
Provided by jodi
Categories Salad Coleslaw Recipes With Mayo
Time 15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 12.2 g, Cholesterol 27.6 mg, Fat 18.2 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 434.3 mg, Sugar 1.1 g
BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW
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
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
Provided by Ina Garten
Categories side-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BEST EVER COLESLAW (WITH BLUE CHEESE)
My neighbor made this for her daughter's birthday party over the 4th of July holiday and I would have to say it is the best coleslaw I have ever had! If you don't like blue cheese, you could probably substitute feta cheese!
Provided by Cook4_6
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370.1, Fat 27.1, SaturatedFat 3.9, Cholesterol 20.4, Sodium 939.3, Carbohydrate 31.9, Fiber 4.7, Sugar 11.2, Protein 3.6
BLUE CHEESE SLAW
"I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes." -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265 calories, Fat 24g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 660mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
FIFTH AVENUE GRILL BLUE CHEESE COLESLAW
This recipe was posted on 4-26-07 by the Sun-Sentinel. This recipe is made at the Fifth Avenue Grill, 4650 N. Federal Highway, Lighthouse Point, FL and I hear that it is the best. They recommend shredding your own vegetables for the best and freshest results. The addition of a good crumbled blue cheese and the use of Marzetti Original Slaw Dressing help to make this "the best" according to the Sun-Sentinel.
Provided by reniwick
Categories Low Protein
Time 1h
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large mixing bowl, toss all the ingredients gently but thoroughly together until well coated with the dressing.
- Refrigerate at least 2 hours before serving to allow the ingredients to meld.
- Toss again before serving and serve well chilled.
Nutrition Facts : Calories 197.3, Fat 13.9, SaturatedFat 3.7, Cholesterol 16.6, Sodium 410.7, Carbohydrate 16, Fiber 3.1, Sugar 10.6, Protein 4.5
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