Blue Cheese Coleslaw
It's not even close; this is the best Blue Cheese Coleslaw recipe on the web! It has a creamy, delicious dressing with crumbled bacon tossed with red and white cabbage and fresh jalapeno for a kiss of heat!
Servings 10
Calories 329kcal
Equipment
- Japanese Mandolin
- Julienne Peeler
Ingredients
- 1 head White Cabbage about 4 cups
- 1 head Red Cabbage about 4 cups
- 4 Carrots Julienned (about 1.5 cups)
- 2 Jalapenos Chopped (about ¼ cup)
- 1 bunch Parsley Chopped (about ⅓ cup)
- 4 oz Bacon Cooked, Chopped (about eight slices)
- 8 oz Blue Cheese Crumbled
- 2 tbsp Scallions Thinly Sliced
Coleslaw Dressing
- ¾ cup Mayonnaise
- ¼ cup Dijon Mustard
- ¼ cup Apple Cider Vinegar
- 3 tbsp Honey
- 1 tsp Celery Seed
- 1 tbsp Kosher Salt
- ½ tsp Black Pepper
Instructions
- Prepare all of the produce by thinly shredding the cabbage using a mandolin, shredding the carrots, and chopping the parsley and jalapenos. Thinly slice the scallions and set the ingredients aside.
- Prepare the dressing by combining all ingredients in a small bowl and whisking until smooth. Set aside.
- Add all ingredients and about ¾ of the dressing to a large bowl. Use a pair of tongs to toss the coleslaw until well combined. Add additional dressing as needed, according to your preference.
- Chill the blue cheese coleslaw for at least 30 minutes before serving.
Nutrition
Calories: 329kcal | Carbohydrates: 21g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 1269mg | Potassium: 583mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5817IU | Vitamin C: 94mg | Calcium: 222mg | Iron: 2mg