Blue Cheese Coleslaw Recipe
I skip the mayo completely in this blue cheese coleslaw and dress it in a simple vinegar and olive oil vinaigrette instead. The tang from the vinegar cuts through the rich, funky blue cheese, and the cabbage stays crisp. I first got the idea after trying similar slaw tucked into buffalo shrimp tacos at a local tavern, and I came home determined to build my own version. All it takes is one bowl, a whisk, and about 20 minutes.
Servings: 10 About 6 cups of coleslaw
Calories: 188kcal
Ingredients
- 1 medium head of cabbage shaved
- 1/4 small red cabbage shredded
- 1 large carrot shredded
- 4 oz blue cheese crumbles
- 1/4 cup white vinegar
- 1/4 cup white granulated sugar
- 1/2 cup olive oil
- salt to taste
- pepper to taste
Instructions
- In a large mixing bowl, combine shredded cabbage, shredded red cabbage, shredded carrot, blue cheese crumbles, salt and pepper. Mix well.
- In a small bowl, whisk together vinegar, sugar and oil.
- Pour oil mixture into the cabbage mixture and mix very well.
- Refrigerate until ready to serve.
Notes
- Store: in the refrigerator in an airtight container for up to 3 to 4 days.
- Use a mandoline or sharp knife for thin, even cabbage shreds so the dressing coats everything evenly.
- Crumble a wedge of blue cheese yourself rather than using pre-crumbled bags for cleaner, bigger bites.
- Whisk the dressing until the sugar fully dissolves before pouring it over the cabbage.
- Let the coleslaw rest in the fridge for at least 30 minutes before serving so the flavors have time to meld.
Nutrition
Calories: 188kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 157mg | Potassium: 256mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1429IU | Vitamin C: 46mg | Calcium: 109mg | Iron: 1mg