Celery, Apple and Blue Cheese Coleslaw

As I have mentioned before, I love pretty much anything with blue cheese. When I saw this recipe for coleslaw with celery, apple and blue cheese, I really wanted to try it out. This combination sounded great. I also liked that fact that this recipe didn’t use mayo, since sometimes coleslaw can be so mayo heavy.

I used a honeycrisp apple for this and they are quite sweet, so I reduced the sugar in the recipe (you could also just leave it out if you don’t like sweet coleslaw). I also reduced the amount of oil from the original as we are trying to low our cholesterol a bit.

I used bagged coleslaw mix from the grocery for the base, so this recipe only took a couple minutes to put together. I recommend making it about 30 minutes ahead or longer and letting sit in the fridge before serving, because this helps the cabbage break down a little and gives more dressing, making it easier to eat. I served this as a side with some pork chops, and they went great together. You could use it anywhere you’d use normal coleslaw.

Celery, Apple and Blue Cheese Coleslaw

A twist on traditional coleslaw
Prep Time 8 hours 10 minutes
Total Time 8 hours 10 minutes
Course Side Dish
Servings 8 servings


  • 4 cups coleslaw mix
  • 4 ribs celery sliced
  • 4 green onions green and white parts, sliced
  • 1 apple julienned
  • 1/2 cup blue cheese crumbles
  • 2 tbsp oil I used garlic olive oil (original recipe was 1/2 cup but that seemed like way too much)
  • 2 tbsp white wine vinegar
  • 2 tbsp sugar optional, I left it out
  • 1/2 tsp celery seed
  • salt and pepper to taste


  • Combine all the ingredients in a large bowl and toss well. Taste and season with more salt, pepper, celery seed, or vinegar as desired. Let sit in the fridge at least 30 minutes before serving.
Keyword Side Dish, Vegetable

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