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

by 2  people

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  • 1/2  cup 
    cider vinegar or rice vinegar
  • 1/3  cup 
    canola oil or salad oil
  • 1   tablespoon 
  • 1   teaspoon 
    dry mustard
  • 1/2  teaspoon 
    onion powder
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground white or black pepper
  • 1  16  ounce package 
    shredded shredded cabbage with carrot (coleslaw mix) (5 cups)
  • 1/4  cup 
    crumbled blue cheese (1 ounce)
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.
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 Tip
  • 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
Per Serving: cal. (kcal) 95, Fat, total (g) 8, chol. (mg) 3, sat. fat (g) 1, carb. (g) 5, fiber (g) 1, pro. (g) 1, sodium (mg) 115, Vegetables () 0.5, Fat () 1.5, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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