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Blue Cheese Slaw Recipe
Blue Cheese Slaw Recipe photo by Taste of Home
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Blue Cheese Slaw Recipe

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“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
TOTAL TIME: Prep: 40 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 10 servings

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

Nutritional Facts

265 calories: 3/4 cup, 24g fat (6g saturated fat), 23mg cholesterol, 660mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 5g protein .

Directions

  1. 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. Yield: 10 servings.
Originally published as Blue Cheese Slaw in Taste of Home April/May 2011, p99


Reviews for Blue Cheese Slaw

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
laurenkirk
Reviewed Jan. 19, 2014

"Made this using premade slaw mix. I just made the dressing and poured over top. This is the best coleslaw I have ever made. Very good very easy."

MY REVIEW
laurenkirk
Reviewed Jan. 19, 2014

"Made this to serve with roast beef sandwiches. It is the easiest and best coleslaw I have ever made. I used a bag of premade slaw mix and poured the dressing overtop. My family loved this and ask for it time and again."

MY REVIEW
glitterchatter
Reviewed Aug. 10, 2011

"Crispy cheesy deliciousness! Flavors do blend a bit better after the 2 hours, the colors dull. I think it would be tasty on burgers too."

MY REVIEW
jgil
Reviewed Jun. 6, 2011

"Made this recipe from magazine; couldn't find which issue, glad it's on web side, love the recipe"

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