Blue Cheese Pineapple Cole Slaw 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

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



Barefoot Contessa's 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 green cabbage (small head)
1/2 red cabbage (small head)
4 large carrots (scrubbed or 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 fresh ground black pepper
1 1/2 cups blue cheese, crumbled (roquefort is perfect)
1 cup fresh parsley leaves, chopped

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

PINEAPPLE COLESLAW

When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 7



Pineapple Coleslaw image

Steps:

  • For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1 to 2 tablespoons 2% milk
4 cups shredded cabbage
3/4 cup pineapple tidbits
Paprika, optional

BLUE CHEESE COLE SLAW

This coleslaw is always a big hit. There is never any leftover. The blue cheese is approximate. You may add more or less depending on how many blue cheese lovers (or haters) are being served.

Provided by CowboysChick

Categories     Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6



Blue Cheese Cole Slaw image

Steps:

  • Mix and refrigerator several hours to blend flavor.

Nutrition Facts : Calories 131.2, Fat 8.8, SaturatedFat 1.8, Cholesterol 10.9, Sodium 259.2, Carbohydrate 11.9, Fiber 0.7, Sugar 3.4, Protein 1.7

1 (16 ounce) bag Coleslaw
1 cup mayonnaise
1/4 cup Dijon mustard or 1/4 cup other mustard
1/3 cup blue cheese
2 tablespoons apple cider vinegar
2 tablespoons sugar

BLUE CHEESE COLE SLAW

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9



Blue Cheese Cole Slaw image

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.

3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup crumbled blue cheese
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 medium green cabbage, cored, quartered and thinly sliced
1/2 small red cabbage, cored, quartered and thinly sliced
1 Vidalia onion, halved lengthwise and cut crosswise into 1/4-inch slices

BLUE CHEESE COLESLAW WITH APPLES AND WALNUTS

Make and share this Blue Cheese Coleslaw With Apples and Walnuts recipe from Food.com.

Provided by carolinafan

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8



Blue Cheese Coleslaw With Apples and Walnuts image

Steps:

  • In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
  • Stir in apple.
  • Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
  • Cover and refrigerate slaw overnight so that flavors can blend.
  • Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.

Nutrition Facts : Calories 126.8, Fat 10.8, SaturatedFat 4.3, Cholesterol 19.2, Sodium 263.2, Carbohydrate 5.4, Fiber 0.2, Sugar 2.3, Protein 2.7

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese, plus
2 tablespoons crumbled blue cheese, divided
1 pinch garlic salt
1/2 cup chopped granny smith apple
1 (8 1/2 ounce) package shredded mixed red and green cabbage and carrot coleslaw mix
1/3 cup coarsely chopped candied walnuts

BLUE CHEESE APPLE SLAW

The holidays are busy. That's why I appreciate this no-fuss recipe that can be made ahead and chilled until you are ready to eat. If you want your dish to have more color, add more carrot. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 12



Blue Cheese Apple Slaw image

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.

Nutrition Facts :

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon stone-ground mustard
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium head cabbage, shredded
1 medium tart apple, shredded
1 medium carrot, shredded
1/2 cup crumbled blue cheese

PINEAPPLE BLUE CHEESE DIP

From the book, Recipes and Rememberances. Pineapple and blue cheese seem like they'd go well together. I think it would also look very pretty in a hollowed-out pineapple as the recipe describes below. Time includes time to serve in the hollowed-out pineapple.

Provided by Recipe Junkie

Categories     Pineapple

Time 15m

Yield 3 cups

Number Of Ingredients 5



Pineapple Blue Cheese Dip image

Steps:

  • Mix ingredients together.
  • Looks nice served in a hollowed out fresh pineapple.
  • Serve with potato chips.

1 (8 ounce) package cream cheese, softened
1 (4 ounce) package blue cheese
1/2 cup sour cream
1/2 cup pineapple, drained
2 teaspoons green onions

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

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