Blue Cheese Coleslaw Salad
Recipe: #17094
February 01, 2015
Categories: Lunch, Salads, Vegetable Salad, Meat Salad, Dairy, Cheese, Blue, Vegetables, Cabbage, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Low Calorie, Make it from scratch more
"You won't be sorry if you try this great coleslaw variation from FoodNation w/Bobby Flay courtesy of the Pillars Restaurant. I usually give new recipes a "trial run", but served this the 1st time at a dinner party because I wanted something that would be better made a day ahead. The original recipe served 30, but I amended it slightly & reduced the quantities to be more family & small dinner party friendly. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (142.2 g)
- Calories 215.7
- Total Fat - 10.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 52.8 mg
- Sodium - 1197.5 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 1 g
- Sugars - 7.2 g
- Protein - 16.6 g
- Calcium - 120.6 mg
- Iron - 1.3 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the 1st 8 ingredients, mix well & set aside.
Step 2
Prepare each veggie ingredient & add to a large bowl, mixing well after each new addition to ensure even distribution. Combine w/dressing & refrigerate overnight.
Step 3
Add blue cheese plus optional toppings (if using) just before serving & mix well.
Note: To enhance presentation, I topped it w/the crumbled bacon & pine nuts
Tips & Variations
- No special items are required