Blue Ribbon Coleslaw Recipes

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TANGY AND SWEET DINER SLAW

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 9



Tangy and Sweet Diner Slaw image

Steps:

  • In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
  • In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

1/2 cup mayonnaise
1/3 cup buttermilk
1/3 cup granulated sugar
2 tablespoons white vinegar
2 tablespoons lemon juice
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 medium head cabbage, cored and roughly chopped
1 cup shredded carrots

RAINBOW COLESLAW

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9



Rainbow Coleslaw image

Steps:

  • Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
  • Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

2 tablespoons apple cider vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage
2 cups shredded purple cabbage

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

ORIGINAL OLD BAY® COLESLAW

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Provided by HowieC

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 8

Number Of Ingredients 8



Original Old Bay® Coleslaw image

Steps:

  • Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g

½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as Old Bay®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

BLUE RIDGE COLESLAW

For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10



Blue Ridge Coleslaw image

Steps:

  • Place mayonnaise, vinegar, water, sugar, cayenne pepper, and dill seed in a medium bowl, and whisk to combine. Season with salt and pepper; set aside.
  • Combine cabbage, peppers, and chives in a large bowl. Add the reserved dressing, and toss to combine. Refrigerate until ready to serve.

1/2 cup Homemade Mayonnaise, or prepared
1/4 cup apple-cider vinegar
1 tablespoon water
1/2 teaspoon sugar
Pinch of cayenne pepper
2 teaspoons dill seed
Coarse salt and freshly ground pepper
1/2 head white cabbage, (about 2 1/2 pounds), finely sliced
3 assorted bell peppers, such as red, orange, and green, finely sliced
1 small bunch fresh chives, cut into 3-inch lengths

BLUE RIBBON COLESLAW

This recipe won a 'blue ribbon' at a recent BBQ! It is a great combination of summer fresh yet savoury flavours. A true winner! It goes SO well with Ww Grilled Jalapeno Chicken!

Provided by ms.susan

Categories     Potluck

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13



Blue Ribbon Coleslaw image

Steps:

  • Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
  • in a seperate bowl combine mix the next eight ingredients.
  • Combine the slaw and the dressing and refrigerate for an hour. ENJOY!

Nutrition Facts : Calories 75, Fat 1.8, SaturatedFat 1, Cholesterol 5.5, Sodium 24.5, Carbohydrate 14.5, Fiber 3.5, Sugar 9.4, Protein 1.7

16 ounces coleslaw mix
1/2 small white onion, grated
1 medium carrot, grated
1 red pepper, diced
1 medium apple, diced
3/4 cup mayonnaise
2 tablespoons cream
2 tablespoons white vinegar
1 1/2 tablespoons lemon juice
1 tablespoon sugar (or substitute)
1 1/2 teaspoons garlic powder
1 teaspoon seasoning salt
1/2 teaspoon freshly grated pepper (to taste)

BLUE RIBBON MEATLOAF

Make and share this Blue Ribbon Meatloaf recipe from Food.com.

Provided by Tina Klein

Categories     Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Blue Ribbon Meatloaf image

Steps:

  • Combine onion soup mix with sour cream in a bowl; add eggs.
  • Mix in ground beef.
  • Add bread crumbs; mix well.
  • Shape into a loaf.
  • Place in loaf pan; lay bacon over top.
  • Place in preheated 500ºF oven.
  • Reduce heat.
  • Bake at 375ºF for 1 hour.

Nutrition Facts : Calories 634.2, Fat 46, SaturatedFat 20.1, Cholesterol 254.9, Sodium 1060.3, Carbohydrate 13.8, Fiber 0.8, Sugar 2.5, Protein 39.4

1 (1 1/4 ounce) envelope dry onion soup mix
1 cup sour cream
2 eggs, slightly beaten
1 1/2 lbs ground beef
1 cup soft breadcrumbs
2 slices bacon

COLESLAW

Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 5 cups

Number Of Ingredients 11



Coleslaw image

Steps:

  • In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.
  • Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.
  • Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.

1/2 head white cabbage, shredded
1/4 cup grated carrot
1 tablespoon chopped fresh flat-leaf parsley leaves
1 tablespoon caraway seeds
1/4 small, onion coarsely chopped
1/4 cup white vinegar
1 tablespoon Olive Oil Mayonnaise, or other prepared mayonnaise
1 1/2 teaspoons coarse salt
1 1/2 teaspoons sugar
3/4 teaspoon freshly ground black pepper
1/2 cup canola oil

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



Best Ever Coleslaw (With Blue Cheese) image

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

1/2 small green cabbage
1/2 small red cabbage
4 large carrots, peeled
2 cups 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 black pepper
1 1/2 cups crumbled roquefort blue cheese (6 ounces)
1 cup chopped fresh flat leaf parsley

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