Best Mardi Gras Cole Slaw With Blue Cheese Dressing Recipes

MARDI GRAS COLE SLAW WITH BLUE CHEESE DRESSING

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.

BLUE CHEESE COLE SLAW

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.

MARDI GRAS SLAW

Steps:

• To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
• Refrigerate.
• About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
• Add the crumbled blue cheese and toss again, evenly combining the cheese.
• Add the salt and pepper.
• *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.

BLUE CHEESE SLAW

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.

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 COLE SLAW

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.

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.

BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW

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.

MARDI GRAS COLESLAW

Steps:

• Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
• Reserve.
• In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
• Slowly whisk in the oil to form a fairly thick and creamy dressing.
• Taste and correct seasoning as necessary.
• Pour half of the dressing over the vegetables in the bowl.
• Sprinkle on the caraway seeds and toss well.
• Taste; add additional dressing as you like.
• Cover and refrigerate for up to 4 hrs.
• Allow to return to room temperature before serving.