Basil Blue Cheese Coleslaw

with dried cranberries & Greek yogurt … Adapted from Ally’s Kitchen

I’m beginning to discover ways that I enjoy eating cabbage. I have not been a big cabbage lover most of my life, but I do love it with corned beef and potatoes on St. Patty’s Day. Beyond that, I often struggle with what to do with the rest of this big ol’ head of cabbage. Within the past couple years, though, I’ve discovered that cabbage is wonderful braised in a bit of butter, it makes an awesome soup, it goes perfectly in egg rolls, and it tastes great as a casserole too.

So yeah, I haven’t been a big fan of coleslaw either. In fact, the only coleslaw I recall liking is the coleslaw we used to get at KFC as a child. Something clicked when I saw this coleslaw from Ally’s Kitchen, though. Blue cheese in coleslaw sounded awesome … and I love the idea of using Greek yogurt in the dressing in place of some of the mayo. Coleslaw that is truly healthy and better tasting? I’m all for that!  I loved her suggestion of adding dried cranberries, too … that is what totally made the slaw, in my opinion. The contrast between the creamy intense blue cheese and the sweet tart cranberries with the crunchy fresh cabbage and carrots and the earthy basil totally made the salad appealing to me. Enjoy it as a side salad or on a sandwich with some saucy BBQ meat.

Basil Blue Cheese Coleslaw with Dried Cranberries & Greek Yogurt

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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• 3 cups shredded cabbage
• 1 cup matchstick carrots
• 1 cup baby spinach leaves, sliced into thin strips
• 2 Tablespoons red onion, chopped
• 2 Tablespoons basil leaves, sliced into strips
• 1/4 cup plain nonfat Greek yogurt
• 2 – 3 Tablespoons light mayonnaise
• 1 Tablespoon fresh-squeezed lemon juice
• 2 Tablespoons chives or green onions, snipped
• 2 oz. blue cheese, crumbled
• 1/2 cup dried cranberries

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Instructions

1. In a medium mixing bowl, toss together the cabbage, carrots, spinach, red onion and basil leaves.
2. In a separate smaller bowl, mix together the Greek yogurt, mayo, lemon juice, and chives. Pour the dressing onto the cabbage mixture and toss to coat.
3. Stir in the blue cheese and cranberries. Enjoy immediate or put in a covered container in the fridge for later.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Gluten Free Friday, What to Do Weekends, Munching Monday and Hearth & Soul Bloghop.