Green Apple and Blue Cheese Coleslaw with Toasted Walnuts
Elevate your coleslaw game with this vibrant Green Apple and Blue Cheese Coleslaw with Toasted Walnuts—an irresistible combination of crisp, tangy, and creamy flavors that will steal the spotlight at any gathering. This recipe marries tart julienned green apples, crunchy shredded cabbage, and sweet grated carrot with a velvety dressing made from Greek yogurt, a touch of mayonnaise, apple cider vinegar, and honey. The star additions? Crumbled blue cheese for a bold, tangy bite and toasted walnuts for an earthy, nutty crunch. Ready in just 20 minutes, this coleslaw is perfect served chilled as a refreshing side dish or a gourmet topping for burgers and sandwiches. Bursting with texture and flavor, this is a modern twist on a classic summertime favorite!
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Recipe Information
Ingredients
- 2 medium Green apples
- 4 cups Cabbage
- 1 large Carrot
- 3 oz Blue cheese, crumbled
- 1 cup Walnuts
- 1 cup Greek yogurt
- 1 tbsp Mayonnaise
- 2 tbsp Apple cider vinegar
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Start by preparing the walnuts. Place the walnuts in a dry skillet over medium heat and toast them for 3-5 minutes, stirring frequently, until they are golden brown and aromatic. Remove them from the heat and set aside to cool.
Core and julienne the green apples into thin matchstick-like pieces. Transfer them to a large mixing bowl.
Finely shred the cabbage and add it to the mixing bowl with the green apples.
Peel and grate the carrot, then add it to the bowl as well.
In a separate smaller bowl, prepare the dressing. Combine the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Whisk until smooth and well combined.
Pour the dressing over the apple, cabbage, and carrot mixture. Toss thoroughly to ensure all the ingredients are evenly coated.
Add the crumbled blue cheese and toasted walnuts to the mixture. Gently fold them in to distribute evenly without breaking them up too much.
Taste and adjust the seasoning with additional salt and pepper if needed.
Refrigerate the coleslaw for at least 15 minutes before serving to allow the flavors to meld together.
Serve the coleslaw chilled as a side dish or as a topping for sandwiches and enjoy!
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 67.3 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 939 mg | 72% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2191 mg | 47% | |
*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.
