Fifth Avenue Grill Blue Cheese Coleslaw Recipes

MEXICAN BLUE CHEESE COLESLAW

Steps:

• Combine cabbage and green onions. Mix mayonnaise and horseradish sauce, toss with cabbage and onions.
• Sprikle with desired amount of blue cheese and the rest of cumin and cilantro.

BLUE CHEESE COLESLAW

Steps:

• in medium bowl stir together all dressing ingredients. cover and refrigerate at least 2 hours.
• in large bowl combine cabbage, carrots and green onions.
• just before serving stir together dressing and cabbage mixture.
• sprinkle with 1/4 cup Blue cheese.
• garnish with cherry tomatoes, serve immediately.

LOW CARB BLUE CHEESE COLESLAW

Steps:

• Combine chopped cabbage and carrots.
• Place dressing ingredients in food processor, blend well and taste for seasoning. Pour over cabbage and combine well.
• Chill 1 hour or more before serving.

EASY BLUE CHEESE COLESLAW

Steps:

• Combine apple cider vinegar and next 6 ingredients in a small bowl; add oil in a slow steady stream stirring constantly with wire Wisk until blended.
• Cover and refrigerate for at least one hour.
• Combine cabbage and blue cheese, cover and refrigerate for at least 1hour.
• Drizzle vinegar mixture over cabbage and toss gently.
• Serve immediately.

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.