If you’re looking for a dish to bring to a family cookout or company function, then you should try our recipe for cheesy coleslaw. Coleslaw, which is easy to prepare and serve, only requires a few ingredients, making it ideal for picnics or backyard barbecues. The recipe makes eight to ten servings, featuring a delicious combination of Dijon mustard, honey, and fresh vegetables. If you’d like to ratchet up the crunch factor, you can also toss in some chopped toasted walnuts. If you have family members or friends who enjoy coleslaw, consider sharing this recipe with them on Facebook, Pinterest, Twitter or Instagram.
Tasty and easy to make, our cheesy coleslaw recipe is one of our most popular coleslaw recipes. To begin making the dressing for the recipe, you’re going to need to gather up the following ingredients: red-wine vinegar, light sesame oil, honey, Dijon mustard, soy sauce, cinnamon, olive oil, salt, and black pepper. For the salad, you’ll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half-cup of chopped toasted walnuts. The salad is straightforward to make, but with the dressing, you’ll have to make sure that you blend all of the ingredients until everything is smooth. Season the dressing with a dash of salt and pepper.
If you enjoyed this coleslaw recipe, you might also enjoy our recipe for shrimp tacos with a yogurt slaw. If you have a hankering for a dish with Latin flavor, then this recipe is the one for you. Here at Cabot, we work hard to produce a wide range of high quality dairy products, ranging from award-winning cheddar cheeses to rich sour screams. We hope you enjoy our cheesy coleslaw. Once you try it, we’d love to hear your thoughts about the dish. Did it hit the spot? Let us know by rating and reviewing the recipe.
¼ cup red-wine vinegar
2 tablespoons light sesame oil
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon soy sauce
½ teaspoon cinnamon
2 tablespoons olive oil
Salt, preferably sea or kosher, to taste
Freshly ground black pepper to taste
1 medium cabbage, cored and thinly sliced (about 8 cups)
4 apples (any variety), cored, peeled and cut into matchsticks
3 medium carrots, peeled and coarsely grated (about 2½ cups)
2 celery stalks, cut into matchsticks
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
½ cup chopped toasted walnuts
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To Make Dressing:
COMBINE vinegar, sesame oil, honey, mustard, soy sauce and cinnamon, in blender; blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.
To Make Salad:
COMBINE all salad ingredients, in large bowl. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.
Recipe courtesy of chef Jon Ashton.
A terrific alternative to traditional cole slaw. It's crisp, crunchy, a little sweet and delicious!!! And, much healthier than traditional cole slaw.
The recipe makes a lot. You may want to cut in 1/2. Also...I find that doubling the dressing is good. That way, I pour on half and have some left on the side for folks to add if they like.