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

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Original recipe yields 10 servings
US
Metric
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)

Preparation

  • 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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