Cilantro Blue Cheese Slaw Recipes

Steps:

• In a large bowl, combine the cabbage, onion, cilantro and jalapeno. In a small bowl, combine the remaining ingredients; pour over salad and toss to coat.

Steps:

• Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine.
• Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

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.

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.

Steps:

• Place shredded cabbage in a large bowl. Strip corn kernels from the ears. Place in a colander and pour boiling water over the kernels to blanch. Let cool completely and add to the cabbage.
• Add the scallions, blue cheese, cilantro and carrots (if using). Gently toss and add salt and pepper to taste.
• When ready to serve, add chilled ranch dressing and toss to combine.

Steps:

• In a small bowl, whisk the first eight ingredients., In a large bowl, combine the cabbage, apple, carrot and cheese. , Pour dressing over salad; toss to coat. Cover and refrigerate until serving.

Steps:

• Combine cabbage and green onions. Mix mayonnaise and horseradish sauce, toss with cabbage and onions.
• Sprikle with desired amount of blue cheese and the rest of cumin and cilantro.