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Coleslaw with chicory, apple and blue cheese recipe

Coleslaw with chicory, apple and blue cheese recipe

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Try an seasonal twist on a classic coleslaw recipe with this chicory, apple and blue cheese version. Thin slices of Granny Smith apple add sweetness and crunch to balance out the richness of the yogurt dressing, strong blue cheese and slight bitterness of the chicory. Red cabbage adds a bit of vibrant colour, too. See method

  • Serves 6
  • 20 mins to prepare
  • 161 calories / serving
  • Healthy
  • Gluten-free


  • 180g red cabbage, finely shredded
  • 2 heads of chicory, finely shredded
  • 2 Granny Smith apples, quartered, cored and thinly sliced
  • 50g mayonnaise
  • 200g Greek yogurt
  • 1½ tbsp lemon juice
  • 1 garlic clove, crushed
  • ½ x 30g pack flat-leaf parsley, leaves chopped
  • 70g soft blue cheese, such as Gorgonzola, cut into chunks

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    5g 24%
  • Sugars

    7g 8%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 8g Protein 4.4g Fibre 1.8g


  1. Mix the cabbage, chicory and apple together in a bowl. In a jug stir the mayonnaise, yogurt, lemon juice and garlic together. Season and then pour over the shredded salad and mix to evenly coat.
  2. Fold through the chopped parsley and chunks of blue cheese and serve.

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