Blue Cheese Coleslaw with Apples and Walnuts
Elevate your coleslaw game with this irresistible Blue Cheese Coleslaw with Apples and Walnuts—a perfect blend of creamy, crunchy, and tangy flavors. Crisp shredded green cabbage and grated carrots form the base, while tart Granny Smith apples and toasted walnuts add bursts of sweetness and nuttiness. A velvety dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of honey ties everything together, and crumbled blue cheese takes this dish to a whole new level of decadence. Ideal as a side for barbecues, potlucks, or holiday gatherings, this coleslaw is ready in just 20 minutes and best served chilled to let the bold flavors truly shine. Whether you’re looking for a fresh twist on a classic or an unforgettable addition to your table, this recipe is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 medium Carrots
- 1 large Granny Smith apple
- 0.5 cup Walnuts
- 0.75 cup Crumbled blue cheese
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Shred the green cabbage using a sharp knife, mandoline, or food processor to yield about 4 cups. Place the shredded cabbage into a large mixing bowl.
Peel the carrots, and then grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Core and thinly slice the Granny Smith apple into matchstick-sized pieces. Add the apple slices to the cabbage and carrot mixture.
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring occasionally, until they are fragrant and lightly browned. Let them cool, then roughly chop and add to the bowl.
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth and creamy.
Pour the dressing over the cabbage mixture and toss everything together until well combined.
Gently fold in the crumbled blue cheese, reserving a small amount for garnish if desired.
Taste the coleslaw and adjust seasoning with additional salt, pepper, or vinegar, if needed.
Chill the coleslaw in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
Before serving, sprinkle the reserved blue cheese and a few extra toasted walnuts on top for garnish. Serve cold or at room temperature.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 45.9 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 761 mg | 59% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
