Best 11 Blue Cheese Pineapple Cole Slaw Recipes
Looking for a unique and refreshing twist to your classic coleslaw recipe? Look no further than this Blue Cheese Pineapple Coleslaw. This tantalizing dish combines the creamy tang of blue cheese with the sweet and juicy flavors of pineapple, creating a perfect balance of flavors that will surprise and delight your taste buds. With its vibrant colors and textures, this coleslaw is sure to be the star of any potluck, barbecue, or picnic.
The Blue Cheese Pineapple Coleslaw recipe is just one of the many delightful recipes you'll find in this article. We also feature a Classic Coleslaw recipe, a Tangy Mustard Coleslaw recipe, and a Spicy Asian Coleslaw recipe, each offering its own unique take on this timeless side dish. Whether you prefer the creamy richness of blue cheese, the sharp tang of mustard, or the bold heat of Asian spices, we have a coleslaw recipe that will perfectly complement your next meal.
BLUE CHEESE COLE SLAW
Provided by Ina Garten
Categories side-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW
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.
Provided by Lizzymommy
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
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 COLE SLAW
Steps:
- In a large bowl, mix together the mayonnaise, sour cream, blue cheese, vinegar and some salt and pepper and stir until well combined. Add the cabbage and onions and toss to combine. Cover and refrigerate until serving.
HAWAII COLESLAW
Steps:
- In a bowl whisk together mayo, apple cider vinegar, brown sugar, salt and pepper until smooth.
- Inside a large bowl mix together both cabbages, carrots and cilantro.
- Pour sauce over the top of the cabbage and toss to coat. Gently fold in pineapple at end. Best if covered and refrigerated for at least one hour before serving.
Nutrition Facts : ServingSize 1 oz, Calories 139 kcal, Carbohydrate 11 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 176 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 8 g
BLUE CHEESE PINEAPPLE COLE SLAW
Make and share this Blue Cheese Pineapple Cole Slaw recipe from Food.com.
Provided by MARIA MAC
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all except cabbage and pour over cabbage.
- Toss/chill until served.
Nutrition Facts : Calories 287.3, Fat 18, SaturatedFat 5.1, Cholesterol 22.8, Sodium 670, Carbohydrate 28.8, Fiber 1.7, Sugar 19.3, Protein 4.8
BLUE CHEESE APPLE SLAW
The holidays are busy. That's why I appreciate this no-fuss recipe that can be made ahead and chilled until you are ready to eat. If you want your dish to have more color, add more carrot. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
CREAMY COLESLAW WITH PINEAPPLE
We love creamy coleslaw with pineapple. This one comes out great. Goes great with B-B-Q ribs or pulled pork. If you don't want as sweet you can use less sugar and add a little more apple cider vinegar.
Provided by Fred Alam
Categories Vegetables
Time 45m
Number Of Ingredients 13
Steps:
- 1. Toss all the slaw mix ingredients together in a large bowl.
- 2. Put all the dressing ingredients in a separate bowl and whisk well
- 3. Pour dressing over slaw mix and toss well. Cover and refrigerate for at least 2 hours.
- 4. Before serving, toss well again.
PINEAPPLE COLESLAW
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.
Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
BLUE CHEESE AND APPLE COLESLAW
Serve our delicious Blue Cheese and Apple Coleslaw for a cool coleslaw dish! This Blue Cheese and Apple Coleslaw only requires about 15 minutes to prep.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ORIGINAL BLUE CHEESE COLESLAW
The combination of all of these fresh ingredients make this a simple and delicious alternative to your run-of-the-mill coleslaw. It pairs perfectly with beef or buffalo chicken. This can be served immediately, or it can be refrigerated and served within the next 2 to 3 days.
Provided by jodi
Categories Salad Coleslaw Recipes With Mayo
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 12.2 g, Cholesterol 27.6 mg, Fat 18.2 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 434.3 mg, Sugar 1.1 g
BLUE CHEESE COLE SLAW
This coleslaw is always a big hit. There is never any leftover. The blue cheese is approximate. You may add more or less depending on how many blue cheese lovers (or haters) are being served.
Provided by CowboysChick
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix and refrigerator several hours to blend flavor.
Nutrition Facts : Calories 131.2, Fat 8.8, SaturatedFat 1.8, Cholesterol 10.9, Sodium 259.2, Carbohydrate 11.9, Fiber 0.7, Sugar 3.4, Protein 1.7
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and pineapple. This will help the slaw to absorb the dressing more easily and make it more flavorful.
- If you don't have a mandoline, you can use a food processor fitted with the shredding blade. Just be careful not to over-process the cabbage and pineapple, or they will become too mushy.
- Use a variety of cabbages and other vegetables in your slaw. This will add color, texture, and flavor to the dish. Some good options include red cabbage, green cabbage, savoy cabbage, carrots, celery, and bell peppers.
- Don't be afraid to experiment with different dressings. You can use a simple vinaigrette, a creamy dressing, or even a tangy Asian dressing. The possibilities are endless!
- Serve the slaw immediately, or chill it in the refrigerator for a few hours before serving. This will allow the flavors to meld and develop.
Conclusion:
Blue cheese pineapple coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a healthy and flavorful side dish, give blue cheese pineapple coleslaw a try.
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