Blue Ribbon Coleslaw Recipes

KFC COLESLAW RECIPE

Steps:

• Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)
• In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.
• Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.
• Cover and refrigerate overnight. (If you have time - and can remember! - stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

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.

FIRECRACKER COLESLAW

Steps:

• 1. Whisk first 10 ingredients for the dressing. Mix chopped peppers into slaw mix, add dressing and refriegerate for at least 30 minutes before serving.

BLUE RIBBON COLESLAW

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!

RAINBOW COLESLAW

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.

TANGY AND SWEET DINER SLAW

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.

COLESLAW

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.

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.

PASTA SLAW

Steps:

• 1. Cook pasta, drain, rinse, and place in large bowl.
• 2. Combine remaining salad ingredients and refrigerate.
• 3. Blend all dressing ingredients and pour over the top of the salad.
• 4. Mix thoroughly and refrigerate until ready to eat.