Bonnies Apple Slaw With Blue Cheese Recipes

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:

• 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:

• 1. Cook's Tip: Make sure the apples are prepared last to keep them from turning brown. Also, you may had a couple of tablespoons of nuts if you like for additional nutrition or flavor.
• 2. PREPARE THE SALAD: Grate the green and purple cabbage and place in the serving dish. Add the grated onion and the red wine vinegar. Add the blue cheese crumbles.
• 3. Wash the red delicious apples, don't peel them, but core them and dice in bite sized pieces, and add the apples to the cabbage mixture.
• 4. Pour on the blue cheese salad dressing, a little at a time until you are happy with it. Toss the salad gently and serve. This is delicious, so Enjoy!

Steps:

• Combine first 4 ingredients in large bowl.
• Mix dressing and vinegar until blended. Add to coleslaw mixture; mix lightly.
• Refrigerate 1 hour.
• Top with remaining ingredients just before serving.

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.

Steps:

• Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
• Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
• Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
• Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

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.

Steps:

• In a small bowl, using a fork, combine the blue cheese, mayonnaise and 1/4 buttermilk until thick and lumpy. Stir in the remaining buttermilk and the sugar. Refrigerate.
• Quarter, core and coarsely grate the apples. In a medium sized bowl,, combine the apples with the dressing. Stir in the celery, cover and refrigerate until ready to serve.

Steps:

• Mix together mayonaise and sour cream in a large bowl. Stir in lemon juice, horseradish, sugar and salt. Add shedded endives, apples, green onions and blue cheese, then toss together. Cover and refridgerate at least 30 minutes to develop flavours before serving. To serve, divide among 6 chilled salad bowls. Garnish with endive leaves, three to a bowl, sticking up like flower petals on one side of bowl.