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    You are in: Home / Recipes / Barefoot Contessa's Blue Cheese Cole Slaw Recipe
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    Barefoot Contessa's Blue Cheese Cole Slaw

    Barefoot Contessa's Blue Cheese Cole Slaw. Photo by gemini08

    1/1 Photo of Barefoot Contessa's Blue Cheese Cole Slaw

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Lizzymommy's Note:

    Terrific slaw to pair with barbeque brisket, try using leftovers to top grilled hamburgers for a delicious pairing. This slaw is also wonderful with diced or shredded apple in it along with walnuts if you want to get fancy. It's also a very cute Fourth of July pun (White cabbage, Red cabbage, Blue cheese!). Add the sauce judiciously, as the cabbage amounts can vary according to the size of the heads. While the recipe calls for a good Roquefort, you don't have to buy expensive blue cheese for this slaw to still taste deeeeelish! Prep time does not include chilling for several hours to allow the flavors to meld.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on June 28, 2009

      55

      Fantastic cole slaw! This is a new favorite in our house. I used Gorgonzola, the dressing was tangy but not too cheesy. Perfect summer slaw! thank you for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2010

      45

      I liked this a lot, but it was very blue cheesy, and I might cut down on the amount of blue cheese in the future.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2010

      55

      This is fantastic! I love it!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Barefoot Contessa's Blue Cheese Cole Slaw

    Serving Size: 1 (193 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 374.5
     
    Calories from Fat 248
    66%
    Total Fat 27.5 g
    42%
    Saturated Fat 7.6 g
    38%
    Cholesterol 34.2 mg
    11%
    Sodium 1062.9 mg
    44%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 10.0 g
    40%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    mayonnaise

    celery salt

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