Wild Oats Apple And Blue Cheese Coleslaw With Toasted Wal 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 APPLE SLAW

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.

GREEN APPLE AND BLUE CHEESE COLESLAW WITH TOASTED WALNUTS!

Steps:

• Place first 6 ingredients in a blender and pulse to combine.Add salt and pepper to taste.
• Combine cabbage, apple,carrots and green onions.Toss with dressing to coat.Refrigerate any left-over dressing for later use.Refrigerate at least 2 hours before serving.At serving time toss in Walnuts and Blue Cheese.

BLUE CHEESE COLESLAW WITH APPLES AND WALNUTS

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.

CHEESE COLESLAW

Steps:

• Slice onion, shred cabbage and grate the carrots and cheese.
• Put everything in a bowl with the mayonnaise and black pepper.
• Add as much or as little grated cheese as you like (experimentation is the only way to find the best amount for you).
• mix well and chill for a couple of hours before serving.

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.

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.

BLUE CHEESE AND APPLE COLESLAW

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.

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.