Blue Cheese Cole Slaw
Recipe from Diabetic Living

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


Blue Cheese Cole Slaw

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Ingredients
  • 1/2  cup
    cider vinegar or rice vinegar
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  • 1/3  cup
    canola oil or salad oil
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  • 1  tablespoon
    sugar
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  • 1  teaspoon
    dry mustard
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  • 1/2  teaspoon
    onion powder
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground white or black pepper
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  • 1  16-ounce package
    shredded shredded cabbage with carrot (coleslaw mix) (5 cups)
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  • 1/4  cup
    crumbled blue cheese (1 ounce)
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Directions
1.
For 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. Makes 10 (1/2-cup) servings.

For 5 servings
Toss half of the dressing with 2 1/2 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.

Make-Ahead Hints
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
Calories 95, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 115 mg, Carbohydrate 5 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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