Coleslaw Salad with Blue Cheese Dressing

Coleslaw Salad with Blue Cheese Dressing

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Lymeswold was the first new English cheese to appear for 200 years, when it was launched on the market in 1982. It quickly became popular for its creamy texture and rich flavour, with an added tang from the blue veining. Somerset Blue is a similar style, full-fat, soft cheese. Use either to make the tasty dressing for this salad, which is ideal to serve in winter.
Servings: 4
Calories: 218


  • 2 oz Lymeswold or Somerset Blue cheese rinded
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 5 oz natural yogurt
  • salt and pepper
  • 8 oz white cabbage very finely shredded
  • 8 oz red cabbage very finely shredded
  • 1 eating apple unpeeled, cored and cut into matchstick
  • strips
  • 2 oz sultanas


  • To make the dressing, put the cheese, mayonnaise and lemon juice in a food processor and work until smooth. Gradually beat in the yogurt and season to taste.
  • Put the cabbages, apple and sultanas in a salad bowl. Pour over the dressing and toss together until well coated in the dressing. Cover and chill until ready to serve.
Calories: 218 kcal
Carbohydrates: 27 g
Protein: 6 g
Fat: 11g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 18 mg
Sodium: 286 mg
Potassium: 485 mg
Fiber: 4 g
Sugar: 19 g
Vitamin A: 861 IU
Vitamin C: 57 mg
Calcium: 177 mg
Iron: 1 mg
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