Marilyns Treats

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Blue Cheese Cole Slaw

Recipe Archive· Salad

Cole Slaw is always a favorite. Swapping our slaw sauce or mayonnaise takes this one up a notch. The Blue Cheese bring a whole new tangy flavor to this simple side.

Blue Cheese Cole Slaw is an adult acquired taste. As a kid I was a picky eater and tried every trick in the book to make my parents think I ate my food. I went so far as stuffing the metal tube leg of the table with spinach and making my sister eat my eggs so she could stop watching me and go out and play. I even remember flushing ice cream down the toilet. It wasn’t until I started dating my husband that I even would taste something new. The Blue Cheese dressing on a salad was one of them. Now I love blue cheese and many more acquired tastes. This cole slaw is so tasty I can make a meal out of it! You have to give it a try. Still have leftover cabbage? Here are more Ways to Prepare Cabbage

Cole Slaw is always a favorite. Swapping our slaw sauce or mayonnaise takes this one up a notch. The Blue Cheese bring a whole new tangy flavor to this simple side.

Blue Cheese Cole Slaw

Blue Cheese Cole Slaw- This recipe is one you don't want to encourage the kids to try. WHY? So you can have it all. It's that good!
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: cabbage, cheese
Method: None
Skill Level: Intermediate
Prep Time: 30 minutes
Total Time: 30 minutes
Adjust Servings: 10
Calories: 265kcal
Author: Marilyn

Ingredients

SLAW:

  • 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

Instructions

  • 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.

Notes

Originally published as Blue Cheese Slaw in Taste of Home April/May 2011, p99
 
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Calories: 265kcal (13%) | Carbohydrates: 8g (3%) | Protein: 5g (10%) | Fat: 24g (37%) | Saturated Fat: 6g (30%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 23mg (8%) | Sodium: 660mg (28%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. Claire says

    This does look tasty. I love coleslaw 🙂 Thanks so much for sharing your post with us at Creative Mondays. Have a great weekend and we hope to see you tomorrow.

    Reply

  3. Chas Greener says

    I’m so incredibly excited about this recipe… well I’m excited about all of your recipes because they always sound so good! Pinning and will make soon. Thank you so much for sharing with To Grandma’s House We Go – I’ll be featuring you next week!

    Reply

    • Marilyn says

      I just love this cole slaw. The tangy flavor is so unique! Of all the slaws I make this one is the best. But you have to love blue cheese! Enjoy.

      Reply

    • Marilyn says

      I just love this one Helen. Blue cheese has been my go to dressing since I met my husband. And days when lettuce is too much for my tummy, the cole slaw is great! Have a great day.

      Reply

    • Marilyn says

      They do eat a LOT of leftovers. I still cook for 12. When I make a smaller amount ti just doesn’t taste the same! Thanks for stopping by and enjoy an awesome week!

      Reply

    • Marilyn says

      Terri, it’s delicious. Use Kraft as it isn’t as strong. You can use any dressing and its great. Thousand Island is good, judt like in a Reuben. Go ahead and use the idea and then post!

      Reply

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