This coleslaw uses goat cheese rather than mayonnaise for a creamy texture that is full of flavor!

goat cheese slaw.jpg

Let me start by saying I’m not a fan of coleslaw. I have something against mayonnaise that I can’t totally put my finger on, but I’ll avoid mayonnaise at all costs. So this is sort of a coleslaw recipe, but there is no mayo involved. Instead, this is full of fresh, crunchy, veggies and the creaminess comes from goat cheese.

I didn’t try goat cheese until just a few years ago. I know that sounds ridiculous but it just wasn’t something that we ate at my house. And you don’t eat fancy food in college, right? Right. So now I’m making up for it by eating goat cheese regularly. There is a local goat cheese maker here in Richmond called Goats R Us and they make amazingly creamy goat cheese. I used a dill goat cheese in this recipe, but you can use plain goat cheese and just add a little dill.

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goat cheese

Goat Cheese Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 8 1x
  • Category: Side Dish
  • Cuisine: Vegetarian, Gluten Free

Description

This cole slaw uses goat cheese rather than mayonnaise for a creamy taste!


Ingredients

Scale
  • 4 cups coleslaw mix (shredded cabbage, purple cabbage, & carrots,)
  • 1/4 cup goat cheese
  • 2 tablespoons sunflower seed kernels
  • 3 tablespoons fresh dill, chopped
  • 1/2 teaspoon garlic powder
  • Salt to taste

Instructions

  1. Toss the cole slaw mix in a giant bow and stir in the goat cheese using a fork. I sort of mashed it into the chopped veggies until they were coated.
  2. Toss in the sunflower seeds, dill, garlic powder, and salt. That’s it!
  3. Serve chilled.

Alex and I ate a heaping portion of this with Hilary’s Eat Well Adzuki Bean Veggie Burger. I love how crunchy it is, and it’s amazing how the goat cheese makes the whole thing so flavorful and creamy!

Are you a coleslaw fan?

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