Bonnies Blue Cheese Cole Slaw Recipes

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:

• 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.

BONNIE'S BLUE CHEESE COLE SLAW

Steps:

• 1. Fry the bacon until crisp, drain on paper towel and when cool crumble and refrigerate, and add just before you serve the salad.
• 2. Wash the cabbage, carrots and red pepper. Grate the cabbage and carrots, slice the bell pepper thin. Set aside.
• 3. Make the dressing. This recipe makes around 2 1/2 cups of dressing; you will have some left over. Add the mayonaise, milk and ranch dressing to a large jar, shake to mix. Add the crumbled blue cheese and mix again. Add the amount of dressing to your taste to the cole slaw mix and toss well. Cover the coleslae and let it rest to blend flavors for at least an hour. Add bacon just before serving. Enjoy!

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.

BLUE CHEESE COLE SLAW

Steps:

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

BONNIE'S APPLE SLAW WITH BLUE CHEESE

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!

BLUE SMOKE'S COLE SLAW

Steps:

• Prepare the salad: In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar. Toss to combine. Cover, and refrigerate overnight.
• Make the dressing: Combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes.
• Remove salad from refrigerator, discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.

BLUE CHEESE COLE SLAW

Steps:

• Mix and refrigerator several hours to blend flavor.

BLEU CHEESE COLESLAW

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.

BLUE CHEESE COLESLAW

Steps:

• In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Chill until serving.