Blue Cheese Coleslaw with Creamy Dressing and Crispy Bacon
Blue cheese coleslaw made with crunchy cabbage and our favorite easy blue cheese dressing is perfection. Add some crispy bacon or almonds to take it over the top.
Ingredients
The Dressing
- ½ cup yogurt
- ¼ cup mayonnaise
- ¼ cup crumbled blue cheese
- 1 teaspoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon minced red onion
- 1 tablespoon water
- 1 teaspoon pepper
The Coleslaw
- ¼ head purple cabbage, thinly sliced - about 3 cups
- ¼ head green cabbage, thinly sliced - about 3 cups
- ½ cup cooked, crumbled bacon, see notes
Instructions
- Mix the dressing ingredients together in a small bowl then set aside. (The dressing is best after half an hour but can be used right away if needed)½ cup yogurt, ¼ cup mayonnaise, ¼ cup crumbled blue cheese, 1 teaspoons apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon minced red onion, 1 tablespoon water, 1 teaspoon pepper
- Add the thinly sliced cabbage to a large bowl. Pour the dressing over the top and mix well. Top with any or all of the optional extras.¼ head purple cabbage, ¼ head green cabbage
Notes
Vinegar: We heard you! The amount of vinegar in this recipe has been reduced as some taste testers found the flavor too powerful. The new amount is much more subtle.
Bacon: Cook a few slices of bacon in a pan over medium heat until crispy, about 10 minutes. Once it's cooled, crumble it into this coleslaw. Chopped roasted almonds are another tasty way to add some crunch.
Serving: 1 cup, Calories: 161kcal, Carbohydrates: 6g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 18mg, Sodium: 332mg, Potassium: 247mg, Fiber: 2g, Sugar: 3g, Vitamin A: 484IU, Vitamin C: 34mg, Calcium: 84mg, Iron: 1mg