Coleslaw with Buttermilk Blue Cheese Dressing

So, I bought two heads of cabbage at the market because I wanted to make an Asian style slaw and I wanted the two different colors, red and white. I made it, it was really good. It made enough for about eight people so we ate it for a couple days until it got too soggy. Then… and if you’ve ever innocently bought two heads (or even one, frankly) of cabbage before, you know what’s coming… I had to figure out what to do the remaining 7/8ths of each head!! That stuff just grows and grows as you shred it. So, I’ve been experimenting with different styles of coleslaw. Luckily, cabbage is super healthy for you and I hate the traditional mayonnaise slathered kind that makes it not so healthy, so we’ve been eating quite well. This blue cheese coleslaw is a new favorite.

While the Asian style slaw is still my favorite (I failed to take pictures but I will make it again for the blog), this blue cheese version runs a close second. It’s more like a traditional coleslaw and goes well with BBQ and burgers, perfect for 4th of July! I’m going to resist making a cheesy comment about how it’s also red, white and blue…

Before you make the decision to substitute regular mayo for the nonfat Greek yogurt in this recipe, which you have every right to do (we are celebrating Independence Day tomorrow after all), let me lay out a few nutrition facts for you.

(based on 1/4 cup portion)
Calories: Mayo has 360, NF G yogurt has 33
Fat: Mayo has 40g, NF G yogurt has 0g
Sodium: Mayo has 280mg, NF G yogurt has 21mg
Protein: Mayo has 0g, NF G yogurt has 6g

….just sayin!

Coleslaw with Buttermilk Blue Cheese Dressing

makes 6 – 8 servings

SLAW
2 cups red cabbage, shredded
2 cups white cabbage, shredded
2 radish, shredded
1/3 cup carrot, shredded
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
3 green onions, white and green parts, chopped
handful of baby arugula

DRESSING
(makes 2 1/2 cups, refrigerate what you don’t use)
3/4 cup nonfat Greek yogurt
1/4 cup light sour cream
1 cup buttermilk
1/4 cup fresh lemon juice
1 TB fresh chives, chopped
1 TB fresh thyme, chopped
1 clove garlic, finely grated
@ 1/4 medium onion, grated
1/2 tsp salt

fresh ground pepper

1/2 cup blue cheese crumbles

Using a handheld slicer, food processor, or sharp knife, slice cabbage in thin shreds in a large bowl. You may also purchase pre-shredded cabbage at your grocery store (I won’t tell).

Grate in the radish, one at a time, watch those fingertips!

Grate in carrots

add chopped broccoli, cauliflower and green onions

then toss in arugula.

I love the peppery flavor of the arugula in this – for me, it makes the dish. If you’re not a fan, you may skip it or substitute another herb you like. I’ve found cilantro pairs really well with blue cheese.

Make the dressing by combining yogurt, sour cream, lemon juice, herbs, garlic and onion in a medium size mixing bowl. Grate the garlic and onion right over the bowl so you get all the juices.

Add salt and pepper and whisk together until smooth. At this point, you could skip the blue cheese and have a nice ranch style dressing but I don’t know why on earth you’d want to do that.sssdj

Add the blue cheese crumbles and whisk into the dressing, smashing them a bit to really blend in.

The dressing will be on the thinner side, feel free to add more yogurt or sour cream if you want it thicker.

Toss the dressing in the salad and either serve immediately or refrigerate for a few hours. If it sits overnight it will become pretty soggy and lose some crunch- I don’t like that.