Blue Cheese Grape Coleslaw Recipes

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BLUE CHEESE COLE SLAW

Provided by Ina Garten

Categories     side-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 12



Blue Cheese Cole Slaw image

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.

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

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



Blue Cheese Slaw image

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.

4 cups shredded green cabbage
4 cups shredded red cabbage
4 large carrots, shredded
DRESSING:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon stone-ground mustard
1 tablespoon cider vinegar
1/2 teaspoon celery salt
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups (6 ounces ) crumbled blue cheese
1/4 cup minced fresh parsley

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

This creamy and cheesy slaw is incredible topped on burgers, in pulled pork wraps, beside a steak, or on its own.

Provided by Teemo

Categories     Salad     Coleslaw Recipes     With Mayo

Time 8h20m

Yield 4

Number Of Ingredients 10



Tommy's Blue Cheese Coleslaw (with Bacon and Grapes) image

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.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 12.8 g, Cholesterol 53.3 mg, Fat 35 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 12.2 g, Sodium 735.6 mg, Sugar 1.9 g

¼ cup sour cream
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon stone ground mustard
1 ½ teaspoons white sugar
⅔ cup blue cheese crumbles, or to taste
1 (10 ounce) package shredded cabbage and carrot mix
¼ cup sliced red grapes
4 strips cooked bacon, chopped
salt and ground black pepper to taste

BLUE CHEESE COLESLAW

This crunchy slaw bursts with flavor. Shredded cole slaw mix is perked up by the delicious pairing of red grapes and a tangy, blue cheese speckled dressing.

Provided by sal

Categories     Salad     Coleslaw Recipes     With Mayo

Time 10m

Yield 12

Number Of Ingredients 8



Blue Cheese Coleslaw image

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.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 13.6 g, Cholesterol 12.8 mg, Fat 16.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 293.9 mg, Sugar 7 g

1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
½ cup shredded carrot
1 cup mayonnaise
¼ cup prepared Dijon-style mustard
⅓ cup crumbled blue cheese
2 tablespoons white sugar
2 tablespoons cider vinegar

BLEU CHEESE COLESLAW

Coleslaw with a TWIST! If you're a bleu cheese lover, you'll LOVE this recipe. It's the first thing people come back for 2nds of at all our holiday functions. It's easy and refreshing.

Provided by sheadley

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h30m

Yield 8

Number Of Ingredients 9



Bleu Cheese Coleslaw image

Steps:

  • Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
  • Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 13.5 g, Cholesterol 22.4 mg, Fat 17.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 507.9 mg, Sugar 5.2 g

1 (16 ounce) package shredded coleslaw mix
¼ cup finely chopped sweet onion
½ cup cider vinegar
3 tablespoons white sugar
1 teaspoon salt
½ cup mayonnaise
½ cup sour cream
½ cup crumbled blue cheese
salt and pepper to taste

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



Original Blue Cheese Coleslaw image

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

1 cup crumbled blue cheese
2 lemons, juiced
⅓ cup mayonnaise
salt and black pepper to taste
6 stalks celery, thinly sliced
4 green onions with tops, thinly sliced
1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots

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