Blue Cheese Coleslaw

Total Time Prep: 40 min. + chilling
Yield 10 servings
Test Kitchen Approved
“I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes.” —Nicole Clayton, Prescott, Arizona

Ingredients

  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 4 large carrots, shredded
  • DRESSING:
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1-1/2 cups (6 ounces ) crumbled blue cheese
  • 1/4 cup minced fresh parsley

Directions

  1. In a large bowl, combine cabbages and carrots.
  2. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat.
  3. Stir in cheese and parsley. Refrigerate for at least 2 hours.

Nutrition Facts

3/4 cup: 249 calories, 22g fat (6g saturated fat), 23mg cholesterol, 597mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 5g protein.

“I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes.” —Nicole Clayton, Prescott, Arizona
Recipe Creator

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