Blue Cheese Coleslaw is a crispy, crunchy recipe that’s got a little something extra that folks go wild about! Made with crunchy cabbage, blue cheese, and a creamy dressing, this recipe is sure to be a hit at any family table, barbecue, or party.
This slaw makes an incredible topping for burgers, Air Fryer Hot Dogs, Crock Pot Pulled Pork sandwiches, and Grilled Sausages.
In This Post
Being from the South, we take slaw seriously. I know, that’s a little dramatic, so, here’s the real story. I’ve been making this blue cheese slaw for years. Every time I do, people RAVE about it – even the people who don’t care for cabbage.
Why You Are Going To Love This Coleslaw
- 2 kinds of mustard take this coleslaw from good to GREAT!
- It’s incredibly easy to make. Bagged shredded cabbage and a simple dressing are tossed together in one big bowl.
- Worry not, you don’t need blue cheese dressing to make the coleslaw, just some blue cheese crumbles!
Ingredients For Coleslaw with Blue Cheese
- Shredded Cabbage – You can buy bagged coleslaw mix found in the produce section of the grocery store or shred your own. I use green cabbage but you could also use red cabbage.
- Mayonnaise – Be sure to use a good quality mayo like Duke’s.
- Mustards – This recipe utilizes two types of mustard – dijon mustard and whole grain mustard. Dijon adds depth while whole grain adds texture.
- Apple Cider Vinegar—In the South, we love making coleslaw with vinegar, as the acidity cuts through some fattier ingredients. Champagne vinegar will work if you don’t have apple cider vinegar.
- Celery Salt – This adds an earthy taste, similar to celery, but without messing around with cooking actual celery.
- Crumbeled Blue Cheese – The crumbled bits of cheese are what sets this coleslaw apart! With every bite, you get that blue cheese goodness.
- Kosher Salt & Pepper
Variations And Additions
- For a little saltiness, try adding crumbled, crispy bacon to this homemade coleslaw.
- You can add a finely diced and de-seeded jalapeno for a little spice.
- To add a little extra crunch and flavor, toss in green onion, red onion, or carrots.
How To Make Coleslaw and The Dressing
- Measure out all the ingredients into a medium-sized bowl.
- Whisk everything together until smooth.
- Add in the cabbage and toss to coat in the dressing. Then stir in crumbled blue cheese.
- Chill for at least 2 hours then enjoy cold or at room temperature!
Donya’s Success Tip
I love a good store-bought shortcut and have found that the bagged salad mixes in the grocery store’s produce section are really good and save time and energy. You can shred your own cabbage using a box grater or food processor if you prefer.
My Favorite Ways To Serve Blue Cheese Cole Slaw
It’s delicious as a side with Crock Pot Sloppy Joes or oven-fried chicken. I also like to serve it at cookouts with BBQ Chicken and London Broil. And, my husband’s favorite is a big helping of coleslaw with Crock Pot Country Style Pork Ribs and of course, Buffalo Chicken.
Commonly Asked Questions
After making the slaw, store it in the refrigerator in an airtight container for 3 to 5 days. Before serving, mix everything together with a spoon or fork since some of the dressing may have settled.
Yes, this coleslaw is perfect for making ahead of time because the flavors actually get better over time! And if you need more, simply double or triple the recipe.
More Side Dish Recipes
If you tried this Blue Cheese Coleslaw Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 6 cups shredded cabbage
- 2 cups good mayonnaise
- ¼ cup dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
- 1 ½ cups (6 ounces) crumbled blue cheese
Instructions
- In a large mixing bowl, whisk together mayonnaise, mustards, vinegar, celery slat, kosher salt and pepper. Add shredded cabbage and toss till coated. Add crumbled blue cheese and gently fold into slaw.
- Cover bowl with store in fridge for at least 2 hours, letting flavors marry.
- Can be served cold or at room temp.
Nutrition
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Sue
I recently had a similar coleslaw made by my bro-in-law. The flavors in this were very intense! Loved the blue cheese. I think I made too much dressing for the amount of cabbage, so I added a lot of extra cabbage, a few squeezes of fresh lemon juice, a half tsp. sugar, and a small handful of craisins. The sweetness of the craisins balanced the lemon juice. I think I probably don’t like my slaw as creamy as other people, so I would suggest those alterations for people like me.
Donya
Hey there Sue!
Thank you so much for your interest in this recipe and for sharing your experience making it, it sounds like you made some delicious changes! Adding sugar was a brilliant idea to balance the acidity of the lemon, and I bet the craisin and blue cheese combo was delicious. Based on what you said, I think you might really enjoy my Cranberry Pecan Slaw, it’s not very creamy and the flavors are fantastic, I hope you’ll give it a try! I really appreciate your support, if you ever have any questions about a recipe, feel free to reach out!
~Donya
Baltisraul
Decided to make this slaw as we were having Brats and Knockwurst’s on the grill Saturday. What a hit for our football crown!! Only change is that I substituted Tarragon Vinegar for the Apple Cider Vinegar. It really does make a big difference!!
Donya
Hey there!
Wow! Thank you so very much for your kind words and this phenomenal rating! I am thrilled to hear y’all liked this coleslaw, I bet subbing Tarragon Vinegar was delicious, I will have to try it. Thanks for your support, I hope you have a great day!
~Donya
Tracy
This is so easy to make and so flavorful. Thank you so much for sharing. It was a great topping for our pulled pork sandwiches. Love you recipes, love your ideas. Keep em coming darling.
Donya
Hey Tracy!
Thank you so very much for your fantastic rating, and your sweet comment! I’m thrilled you liked this recipe, and pulled pork sandwiches are the perfect dish to pair it with. I really appreciate your kind words, and of course I’ll keep it coming, comments like yours drive me! Thank you so much for your support!
~Donya
Harriet
I’m makin’ that Blue Cheese Cole Slaw! Love your blog! Love gettin’ your emails!
You’ve made my day, Harriet! I hope you like it. Thanks so much for hanging out with me.
XO,
~Donya
Korey Hovanes
Great post, thanks for the read