Recipe courtesy Matt Shipp, Pillars Restaurant
Show: FoodNation With Bobby FlayEpisode: Alabama Gulf
Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.
Celery Blue Cheese Salad
By: Dave Lieberman
Spicy Buffalo Onion Rings and...
Roquefort Cheese Chips
By: Sandra Lee
Bleu Cheese Olive Poppers
By: Sandra Lee
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9854 views
03:29
9209 views
00:02:05
$87.95 
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By bgibson50606
on January 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This cole slaw is great with burgers or crab cakes. It has a distinct flavor that complements the main dish. Made it easier by using pre-packaged slaw shreds and reducing the dressing proportions down dramatically.
By khasbargen_11223964
Barnsville, MN
on September 06, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very simple, one small tip, slice your cabbage first to see what your yield is then pro-rate the rest of the ingredients from there.
By chippietooth_47...
Dallas, TX
on July 07, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for a 4th of July family event -- everybody loved it and asked for the recipe... The recipe makes a lot, so you may want to cut it in 1/2 or 1/3. The flavors, once blended, are outstanding!
Read all 5 reviews