Blue Cheese Coleslaw is a crispy, crunchy recipe that’s got a little something extra that folks just go wild about! Serve it as a topping for burgers, dogs, pulled pork, and grilled sausages. It’s also an outstanding side dish for a weeknight meal.
This is somewhat of an embarrassing thing to say, but I am so excited to share this recipe with y’all. After all, it’s just a slaw recipe. I should not be that concerned about a “side dish” that goes on hot dogs, burgers, or a picnic buffet table.
Well, that’s just not how I roll. Being from the South, we take things like 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 people who don’t really care for cabbage. There’s just something about the combination of mayo, 2 different mustards, and those tender, pungent blue cheese crumbles that make everything come together beautifully with crunchy shredded cabbage.
At a party we hosted this week, I served my Crock Pot Buffalo Chicken on slider rolls topped with this slaw. Ok, now you get where I’m going. Is there really, anything better than chicken, bathed in buffalo sauce then combined with blue cheese? Honey child, this was some good stuff.
Not to be braggadocios, but one of the men at the party did exclaim – “oh man, this is just the perfect bite!” Of course, I smiled and said, “I know, I planned it that way.” All kidding aside, this is a great recipe. It will exceed your expectations about what slaw really is.
Ingredients For Blue Cheese Coleslaw
- Shredded Cabbage – you can buy bagged coleslaw in the produce section in the grocery store
- Dijon Mustard
- Whole Grain Mustard
- Apple Cider Vinegar
- Celery Salt
- Kosher Salt
- Crumbled Blue Cheese
What Makes This Slaw So Special?
Of course, the star of this coleslaw is blue cheese but playing an equally important role is the dressing. It’s creamy, smooth with just the right amount of mustardy kick.
How To Make The Dressing
This dressing is super easy to make. Not only does it work beautifully with this Blue Cheese Coleslaw but you could also use it as a dressing for green salads or as a sauce.
- Measure out all the ingedients into a medium size bowl.
- Whisk everything together until smooth.
- That’s it, you’re done!
Pro Tip: you can shred your own cabbage using a box grater or food processor. I’ve found that the bagged salad mixes found in the produce section of the grocery store to be really good and save a lot of time and energy.
How To Make The Slaw
To bring the slaw together, pour the dressing over the shredded cabbage and toss until well mixed. Once it’s made cover it and place it in the refrigerator to chill. The slaw is actually better after chilling a couple of hours as the cabbage will soften a bit.
How To Store Blue Cheese Coleslaw
After making the slaw, store it covered in the refrigerator for up to 3 to 5 days. Before serving, mix everything together with a spoon or fork since some of the dressing may have settled.
What To Serve With Blue Cheese Coleslaw
- Slow Cooker Buffalo Chicken
- Air Fryer Hot Dogs
- Crock Pot Chicken Thighs
- Sheet Pan Hamburger Steaks With Mushrooms And Onions
- Smoked Pulled Pork
Last but not least…
If you make this Blue Cheese Coleslaw recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
- 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
- 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.
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.
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!
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!!
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!
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.
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!
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.
Great post, thanks for the read