Cranberry Bleu Cheese Coleslaw Recipe

Inspired by The Modern Rotisserie

Time35m

Serves6

Made with green/purple cabbage, julienned carrots, coleslaw dressing: mayonnaise, apple cider vinegar, caraway seeds, crumbled bleu cheese, dried cranberries

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Ingredients

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Slaw

3 cups green cabbage (thinly shredded)

2 cups purple (red) cabbage (thinly shredded)

1 cup carrots (julienned or shredded)

1/4 cup red onion (very thinly sliced, optional)

1/2 cup dried cranberries (craisins)

1/2 cup crumbled bleu cheese

2 tbsp fresh parsley (finely chopped, optional)

Dressing

1/2 cup Mayonnaise

1/4 cup plain Greek yogurt (or sour cream)

2 tbsp Apple cider vinegar

1 tsp lemon juice (fresh)

1 tsp Honey

1 tsp caraway seeds (lightly crushed)

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Method

Prep the vegetables and mix-ins

Thinly shred the green and purple cabbage. You should have about 5 cups combined (3 cups green, 2 cups purple). Use a sharp knife, mandoline, or food processor. Transfer to a large mixing bowl.

Julienne or grate the carrots to yield about 1 cup. Add the carrots to the bowl with the cabbage.

If using, thinly slice 1 small red onion and add 1/4 cup to the bowl. Add the dried cranberries (1/2 cup) and half of the crumbled bleu cheese (1/4 cup) to the vegetables. Reserve the remaining bleu cheese for topping or garnish.

If using parsley, finely chop and add to the bowl.

Make the dressing

Combine wet ingredients

In a medium bowl or jar, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 2 tablespoons apple cider vinegar, 1 teaspoon fresh lemon juice, and 1 teaspoon honey. Whisk to combine.

Add 1 teaspoon lightly crushed caraway seeds and 1/2 teaspoon Dijon mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness — add up to 1 more teaspoon honey if you prefer a sweeter slaw, or an extra 1 teaspoon vinegar for tang.

If you prefer a thinner dressing, whisk in 1 tablespoon cold water at a time until desired consistency is reached.

Combine and finish

Pour the dressing over the cabbage-carrot mixture. Using two large forks or salad tongs, toss thoroughly so the dressing evenly coats the vegetables and dried cranberries.

Fold in the remaining crumbled bleu cheese (reserve a small pinch for garnish) gently so pockets of cheese remain visible in the slaw.

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. If you want a bit more caraway flavor, sprinkle an additional 1/4 teaspoon crushed caraway and toss lightly.

For best flavor, refrigerate the slaw for at least 30 minutes to let flavors marry. It can be served immediately if needed, but chilling 1–2 hours improves texture and taste.

Before serving, give the slaw a final toss, garnish with the reserved bleu cheese and a light sprinkle of additional dried cranberries or chopped parsley if desired.