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Overhead shot of blue cheese coleslaw in a black bowl. The bowl is on top of a kitchen towel and next to it a bowl of blue cheese.
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4.34 from 3 votes

Blue Cheese Coleslaw

Easy blue cheese coleslaw made from cabbage, carrots, and blue cheese, and tossed with a delicious healthy blue cheese dressing. A perfect side dish for picnics, BBQs, potlucks, or an easy weeknight meal.
Course Side Dish
Cuisine American
Keyword blue cheese cole slaw, blue cheese coleslaw, coleslaw with bue cheese
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cups
Calories 59kcal
Author Kelly Nardo

Ingredients

  • 6 cups shredded cabbage (320 grams)
  • 2 cups shredded carrots (150 grams)
  • 1/4 cup blue cheese dressing
  • 1/4 cup blue cheese crumbles (1 ounce)
  • 1 tablespoon sour cream
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • optional toppings: green onion, blue cheese crumbles

Instructions

  • Make your blue cheese dressing if using homemade.
  • Prep your veggies. Thinly slice the cabbage into long thin strips so it still has some texture and crunch. To shred the carrots, use a cheese grater on the largest shredding spot.
  • Make your coleslaw with blue cheese. Add veggies, dressing, blue cheese, sour cream, red wine vinegar, and salt and pepper to a large bowl. Stir well to combine until sauce is incorporated.
  • Enjoy! I like to let the coleslaw sit in the fridge for an hour or two to come together, but you can eat it right away as well.

Nutrition

Serving: 1cup (89 grams) | Calories: 59kcal | Carbohydrates: 6.2g | Protein: 3.2g | Fat: 2.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.7g | Cholesterol: 7.2mg | Sodium: 222mg | Potassium: 206mg | Fiber: 1.9g | Sugar: 3.3g | Vitamin A: 229IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 0.4mg