Friday, August 10, 2012

Bleu Cheese Coleslaw

Every time Hubby goes to Sam's Club he comes home with an enormous amount of cheese.  Last time we had a block of feta to work our way through and this week we are enjoying a large amount of bleu cheese.  We had a our fair share of yummy salads topped with bleu cheese and bacon -  but last night I was in the mood for something a little different and since I had a bag of coleslaw mix in the fridge, I figured a Bleu Cheese Coleslaw would be a great idea.  I thought I had an original idea but it turns out there are many many recipes for bleu cheese coleslaw and I used this one from Bethenny Frankel as a reference the other night.  Honestly, I'm starting tho think there are no more original ideas - but hey great minds right? 

This was a great quick fix to your everyday coleslaw - I really liked the added the flavor from the bleu cheese.  We finished it all - next time I will surely double this recipe....Enjoy!!!

recipe adapted from Bethenny
What you need:
8 ounce(s) of of pre-packaged shredded coleslaw mix
1/4 cup of apple cider vinegar
1-½ tsp of sugar
1/2 tsp. of Dijon mustard
1/2 tsp. of salt
1/4 cup of low fat mayonnaise
1/4 cup of low fat sour cream
1/4 cup of crumbled blue cheese
salt and pepper (to taste)

What you do:
Place the coleslaw mix in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. Stir to dissolve the sugar and then pour over the slaw mix. Toss to coat, and let stand 15 minutes.
Toss the mixture with the mayonnaise, mustard, sour cream, and blue cheese.
Season with salt and pepper.
Cover and chill the slawat least 1 hour in the refrigerator before serving.

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  1. I am having a barbecue get together this weekend and I am going to try this recipe to go with the Brisket and the Pork. It sounds yummy! Can't wait to see how it taste...thanks for sharing the recipe!

  2. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. What a cool recipe. I will be featuring this at my Sizzle into Summer that opens Tuesday night at 8pm EST. Please stop by and pick up an I've Been Featured button. Thanks.


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