Blue Cheese Cole Slaw

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

Recipe from Diabetic Living
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  • 1/2 cup cider vinegar or rice vinegar
  • 1/3 cup canola oil or salad oil
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 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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