Blue Cheese Cole Slaw

Blue Cheese Cole Slaw

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From: Diabetic Living Magazine

If you prefer, make this salad recipe with broccoli slaw mix instead of the coleslaw mix.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup cider vinegar or rice vinegar
  • ⅓ cup canola oil or salad oil
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground white or black pepper
  • 1 (16 ounce) package shredded shredded cabbage with carrot (coleslaw mix) (5 cups)
  • ¼ cup crumbled blue cheese (1 ounce)


  • Prep

  • Ready In

  1. To prepare dressing, in a screw-top jar, combine vinegar, oil, sugar, mustard, onion powder, salt, and pepper. Cover and shake well. Chill until serving time.
  2. Before serving, in a large bowl, combine shredded cabbage and blue cheese. Shake dressing; add to cabbage mixture and gently toss to coat.
  • Variation: For 5 servings: Toss half of the dressing with 2½ cups of the shredded cabbage with carrot (coleslaw mix) and 2 tablespoons crumbled blue cheese. Store the remaining dressing in the refrigerator for up to 1 week.
  • To make ahead: The dressing may be chilled for up to 1 week. The dressed salad may be covered and chilled for up to 24 hours before serving.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 95 calories; 8 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 20 mcg folate; 3 mg cholesterol; 4 g sugars; 466 IU vitamin A; 15 mg vitamin C; 40 mg calcium; 0 mg iron; 115 mg sodium; 136 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ vegetable

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