Buffalo Coleslaw
A crazy delicious flavor mash up – cool, crisp coleslaw meets spicy buffalo wings. It's the perfect side for summer BBQs.
All the flavors of restaurant-style buffalo wings come together in this yummy coleslaw. Thinly sliced green and red cabbage, shredded carrots, sliced green onion, and crumbled blue cheese are mixed together in a creamy, spicy dressing made of mayo, sour cream, hot sauce, vinegar, sugar, salt, garlic powder, and Worcestershire sauce. If you’ll be serving this spicy slaw at a Fourth of July gathering this weekend, you might want to consider changing the name to firecracker slaw – just an idea.
Of course, cabbage (both green and red) takes center stage in this slaw recipe. Beyond the cool, crisp crunch cabbage provides, the nutrition geek in me loves the nutrients it supplies. Along with vitamin C, folate, and dietary fiber, cabbage contains substances called phytochemicals. Although phytochemicals offer no nutritional value, research suggests that they work together with other nutrients in food to protect us against disease. The phytochemicals found in cabbage and other cruciferous vegetables like broccoli, Brussels sprouts, cauliflower, and kale, appear to have potential anti-carcinogenic (cancer fighting) properties. Some phytochemicals may increase levels of cancer-fighting enzymes, while others seem to protect against tumor growth.
For superior freshness and maximum crunch, I like starting with whole heads of cabbage and whole carrots rather than using a prepackaged coleslaw mix containing those vegetables. If you prefer using a packaged cabbage and carrot slaw mix, you’ll need a bag that supplies six cups of prepped vegetables. A 14-ounce bag of coleslaw mix should be sufficient.
If you’re making this slaw for guests that can take the heat, feel free to add more hot sauce (I used Frank’s RedHot Sauce) to the dressing. However, if you’re watching your sodium intake be mindful of how much extra hot sauce you're adding. One tablespoon of Frank’s RedHot Sauce contains close to 600 milligrams of sodium. If you want to rev up the heat of this buffalo coleslaw without adding more sodium, add a pinch (or two) of cayenne pepper or red pepper flakes to the dressing or stir some sliced jalapeños into the finished slaw.
To your health,
Darlene
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BUFFALO COLESLAW
Yield: 8 servings
Serving Size: about 1/2 cup
Prep: 15 minutes
Ready: 20 minutes
INGREDIENTS
1/3 cup mayonnaise
1/3 cup reduced-fat sour cream
1 tablespoon cider vinegar
1 tablespoon cayenne pepper sauce (such as Frank’s RedHot Sauce)
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon Worcestershire sauce
4 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 cup shredded carrots
1 cup sliced green onion (green tops and bulbs)
1/2 cup crumbled blue cheese
DIRECTIONS
To prepare coleslaw dressing, in a small bowl whisk together mayonnaise, sour cream, vinegar, cayenne pepper sauce, sugar, salt, granulated garlic, and Worcestershire sauce. Refrigerate dressing until ready to use.
To a large bowl, add green and red cabbage, carrots, and green onion. Add dressing and blue cheese, toss to coat, and serve.
Cook’s note: To keep this buffalo coleslaw crisp and crunchy, add the dressing to the vegetables just before serving.
Nutrition Information per Serving
118 Calories, 9 g Total fat, 2.5 g Saturated fat, 0 g Trans fat, 10 mg Cholesterol, 330 mg Sodium, 6 g Total carbohydrate, 2 g Dietary fiber, 3 g Total sugars, 0.5 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 80 mg (6%) Calcium, 0.5 mg (2%) Iron, 90 mg (2%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
I love coleslaw these days. This is another one to add to my coleslaw arsenal - thank you 👍🏻