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    You are in: Home / Recipes / Buttermilk and Gorgonzola Coleslaw Recipe
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    Buttermilk and Gorgonzola Coleslaw

    Buttermilk and Gorgonzola Coleslaw. Photo by Janni402

    1/1 Photo of Buttermilk and Gorgonzola Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Brandess's Note:

    I wanted to kick up the flavor in my buttermilk coleslaw recipe to accompany a spicy pork tenderloin sandwich. The combination was perfect! I set out on a mission to pair this coleslaw with other more traditional coleslaw accompaniments such as burgers and chili dogs. This recipe is a winner!

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    Units: US | Metric

    • 1 (16 ounce) bag coleslaw mix
    • 2 tablespoons dried onion, minced
    • 1 teaspoon dill, dried
    • 1/3 cup white sugar
    • 1/2 cup mayonnaise, Hellman's, Best Foods
    • 3/4 cup reduced-fat buttermilk
    • 2 tablespoons seasoned rice wine vinegar
    • 1/2 teaspoon salt, Kosher
    • 1/8 teaspoon pepper, ground black
    • 3 tablespoons gorgonzola, crumbled


    1. 1
      DRESSING: In a medium mixing bowl, preferably one with a lid, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes.
    2. 2
      *Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge.
    3. 3
      Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry.
    4. 4
      *NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on May 30, 2009


      This is the 2nd time I tried this recipe and it was great. The 1st time I grabbed the wrong kind of blue cheese and it was too overpowering and I threw the whole thing out. This time I found gorgonzola and three Tbs was just perfect! The dresssing is so good I used it to make deviled eggs (which were another huge hit) and am using it to make a broccoli slaw with raisons & nuts. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2009


      This was perfect!!! So yummy!! I made it with Splenda instead of white sugar, and light mayo, too. So healthy and deeeeeelicious!

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    • on October 01, 2008


      I to left out the dill as we do not care for it and we used cider vinegar in place of the rice wine vinegar which added a nice extra sweetness. I have to agree that the buttermilk was great, but I really did not care for the Gorgonzola with it. Will definately make again, but I am leaving out the Giorgonzola as I felt it overpowered the slaw. Thanks for the recipe Brandess

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Buttermilk and Gorgonzola Coleslaw

    Serving Size: 1 (84 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 118.7
    Calories from Fat 53
    Total Fat 5.8 g
    Saturated Fat 1.3 g
    Cholesterol 6.1 mg
    Sodium 304.4 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 1.4 g
    Sugars 11.7 g
    Protein 1.7 g

    The following items or measurements are not included:

    reduced-fat buttermilk

    seasoned rice wine vinegar

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