Barefoot Contessa's Blue Cheese Cole Slaw

Barefoot Contessa's Blue Cheese Cole Slaw created by gemini08

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lizzymommy
Contributor
@Lizzymommy
Contributor
"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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  1. Good Vibe Goddess
    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.
  2. Vamy7913
    This is fantastic! I love it!!!!!
  3. Hotcooking_21
    This is the only way to make cole slaw. I have been making this recipie for at least 2 years. Everyone in my family loves it. They all asked for the recipe and now they make it too. I only use dijon mustard since my hubby doesn't like whole grain mustard. I half the dressing recipe and use a bag of tri color shredded cabbage. (Green cabbace, red cabbage, and carrtos mix). Works out really well. We are having this tonight. Omg we just love this recipe!!!!
  4. katdvs
    SO FUN! I made this for the 4th, too, and had a GREAT response. Also, one of my friends is allergic to egg, so I replaced the mayo with lite sour cream, and it worked wonderfully! 3 people have asked me for the recipe so far! Thanks!
  5. Goldigal
    I made this for a 4th of July Picnic. The red cabbage turned the salad pink & that might have been a turn off because hardly anyone sampled it. I didn't like it at all & my husband said it was awful! So sorry...I wanted to like it because I love Bleu cheese!
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