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.
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.
In a large bowl, toss together the cabbage and Blue cheese and chill the mixture, covered, for 1 hour.
While the cabbage mixture is chilling, in a bowl, whisk together the vinegar, mustard, celery seeds, garlic, salt, white pepper, sugar and onion. Add the oil in a stream, whisking.
Whisk until emulsified. Chill dressing, covered, for 1 hour.
Pour over the cabbage mixture and toss coleslaw until combined well.
Serves 8 to 10.
Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
Refrigerate coleslaw until sticky and wet, 8 hours or overnight.
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.
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.
Mix cabbage and onions; chill.
Combine horseradish, mayonnaise and 1/4 cup of cheese.
Stir well.
Mix together. Garnish with Blue cheese.
In a large bowl toss cabbage and Blue cheese.
Chill 1 hour (covered).
Mix all other ingredients except oil.
Add oil in a stream, whisking until emulsified.
Chill 1 hour.
Pour dressing over cabbage; mix well.
Combine the 1st 8 ingredients at one time & mix well.
Prepare ea veggie ingredient & add, mixing well after ea new addition to ensure even distribution.
Refrigerate overnight & add blue cheese, mixing well just before serving.
Note: For a more asthetic presentation, I topped it off w/the crumbled bacon & diced sun-dried tomato.
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.
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.
oth spinach and potatoes. Crumble blue cheese on top for the final
Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.
2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1
Combine mayonnaise, salad dressing, salt, and pepper in a large bowl. Stir in the coleslaw mix and bacon. Add the tomatoes, and toss gently. Cover, and refrigerate for 1 hour or overnight before serving.
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.
Cut the cabbage in half then in quarters and cut out the cores.
Shred cabbage thinly in food processor or chop by hand.
Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage.
In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
Pour over the grated vegetables and toss to moisten well.
Add crumbled blue cheese and parsley and toss together.
Cover the bowl and refrigerate for several hours to allow the flavors to meld.
Serve cold or at room temperature.
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Stir together ranch dressing and blue cheese in a large bowl. Rinse slaw mix with cold water; drain well. Combine slaw mix, onion, and bacon; toss. Top with dressing just before serving.
owl. Sir in flour, sugar, cheese and nuts. Pour in milk