
Blue Cheese Coleslaw
Total Time
Prep: 40 min. + chilling
Yield
10 servings
“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
- In a large bowl, combine cabbages and carrots.
- In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat.
- 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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