Blue Cheese Pineapple Cole Slaw Recipes

PINEAPPLE COLESLAW

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.

BLUE CHEESE COLE SLAW

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.

ORIGINAL BLUE CHEESE COLESLAW

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.

CITRUS PINEAPPLE COLESLAW

Steps:

• In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

BLUE CHEESE PINEAPPLE COLE SLAW

Steps:

• Mix all except cabbage and pour over cabbage.
• Toss/chill until served.

BLUE CHEESE COLE SLAW

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.

BLUE CHEESE COLE SLAW

Steps:

• Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

DELTA COLE SLAW

Steps:

• In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
• Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.
• Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue.

BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW

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.

CREAMY COLESLAW WITH PINEAPPLE

Steps:

• 1. Toss all the slaw mix ingredients together in a large bowl.
• 2. Put all the dressing ingredients in a separate bowl and whisk well
• 3. Pour dressing over slaw mix and toss well. Cover and refrigerate for at least 2 hours.
• 4. Before serving, toss well again.

PINEAPPLE COLE SLAW

Steps:

• Combine green pepper, apple, salt, sugar, vinegar, and cabbage. Top with carrot and pineapple.

PINEAPPLE COLE SLAW

Steps:

• Drain pineapple and reserve 1/3 cup juice; set pineapple aside.
• In a large bowl, add pineapple juice, olive oil and the next 5 ingredients; stir to blend.
• Add the pineapple, cabbage, oranges, and apples; toss gently to coat.
• Cover and chill 8 hours.

BLUE CHEESE COLE SLAW

Steps:

• Mix and refrigerator several hours to blend flavor.

SUPER CELEBRITY FARE, BLUE CHEESE COLE SLAW

Steps:

• Mix all dressing ingredients, add to slaw mix, toss to coat. Let rest 5 minutes, toss again.
• Refrigerate 2 hours before serving.