Tired of the same old coleslaw? Let’s give this classic side dish a serious glow-up! This apple and blue cheese slaw is anything but ordinary. We’re talking crisp shredded cabbage, sweet and tangy apples, crunchy toasted pecans, and savory blue cheese crumbles, all tossed together in a zesty honey-lime dressing. The result? A perfect balance of sweet, savory, creamy, and crunchy—with just the right amount of kick!

Not only is this slaw bursting with bold flavors and textures, but it’s also a powerhouse of gut-friendly fiber, vitamins, and antioxidants. The apples and blue cheese work wonders for your digestion, while cabbage delivers a hefty dose of Vitamin C. And those pecans? They add the perfect crunch while packing in heart-healthy fats.

Why we love these ingredients

Blue cheese contains probiotics, with help break down food, support a balanced gut and alleviate gut inflammation.  Blue cheese also contains low levels of lactose, making it more tolerable for people who are lactose intolerant.

While cabbage is a close cousin to broccoli and kale, it doesn’t get nearly as much attention—although it should.

Not only is cabbage high in immune-building Vitamin C.  It’s also rich in phytosterols and insoluble fiber, which keeps your digestion smooth and bowel movements regular. 

Cabbage is also a good source of anthocyanins, powerful antioxidants that can protect against chronic inflammation and free radical damage. Anthocyanins can help lower blood pressure, reduce cholesterol levels, and improve blood vessel function. 

Apples contain pectin, a prebiotic fiber that feeds probiotics in your gut and supports a balanced microbiome.  Apples contain flavonoids that help with vascular function, blood pressure, inflammation, and memory health.

Honey is a natural antibacterial and antimicrobial, so it prevents germs and pathogens and supports your immune system. According to research, honey increases adiponectin levels, a hormone that reduces inflammation and improves blood sugar regulation.

Choosing the Best Blue Cheese for Your Slaw

Not all blue cheeses are created equal! Some are mild and creamy, while others bring a sharp, salty bite. If you love a subtle, buttery flavor, go for Danish Blue or Buttermilk Blue. Want something with a little more punch? Gorgonzola or Roquefort will do the trick. Whichever you choose, the blue cheese crumbles in this slaw add the perfect savory contrast to the sweet apples and tangy dressing.

This easy, flavor-packed slaw is guaranteed to impress at your next BBQ, picnic, or weeknight dinner. So, grab your ingredients and get ready to elevate your coleslaw game!

Pro tips for easy prep

This recipe uses pecans, but any type of nut works well -- walnuts, cashews or almonds are some good alternatives.

Toasting nuts significantly enhances their flavor by bringing out their natural oils, creating a deeper, richer taste. It also makes them crisp and crunchy.  To toast the nuts, spread on a sheet pan and toast them in a 350-degree oven for 5-7 minutes. 

You can also toast nuts on a stovetop: add them to a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant, which takes only 2-3 minutes. However, watch carefully because nuts burn easily.

Blue cheese goes well with the cabbage and the sweet-tart apples. If you aren’t a fan, swap it out for feta or goat cheese. They both will give you that saltiness without being as pungent.

Don’t want to cut all that cabbage? No problem. The bagged, pre-shredded cabbage works just fine. You need about 4 cups for the full 8 servings.

You can make the slaw a day in advance, but don’t add the dressing until you’re ready to serve. You can make the dressing up to 3 days in advance. Let it sit out at room temperature for 15 minutes before you use it.

Store any leftover slaw in an airtight container in the refrigerator for up to 4 days.

Apple and Cabbage Slaw with Honey Lime Dressing

Ingredients

• 1/2 small red cabbage (about 1 pound), cored, quartered, and thinly shredded [about 4 cups shredded cabbage]
• 2 teaspoons kosher salt
• 1 medium sized apple, cored, quartered and cut into matchsticks (about 1 cup)
• ¼ cup blue cheese crumbles
• 1 bunch scallions (white and tender green parts), thinly sliced (about 1/2 cup)
• 1/2 cup mayonnaise
• 1/4 cup honey
• 3 tablespoons whole-grain Dijon mustard
• Freshly grated zest of 1 medium lime
• Juice of 1 medium lime
• 1 teaspoon poppy seeds
• Freshly ground black pepper
• 1/2 cup pecan pieces, toasted

Instructions

1. Toss together the cabbage and salt in a colander. Place over a large bowl to collect the liquid and let stand for 1 hour at room temperature. Discard the accumulated liquid, wipe out the bowl, and transfer the cabbage into it.
2. Core and cut the apple into matchsticks and add to the cabbage. Chop the scallions into small pieces and add to the cabbage. Toss to combine.
3. Place the mayonnaise, honey, mustard, lime zest, lime juice, and poppy seeds in a small bowl and whisk to combine. Pour over the cabbage mixture and toss thoroughly. Taste and season with pepper as needed. Serve immediately or cover and refrigerate. Stir in the blue cheese and pecans just before serving.