Blue Cheese Slaw Recipe
Blue Cheese Slaw Recipe photo by Taste of Home
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Blue Cheese Slaw Recipe

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“I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes.” —Nicole Clayton, Prescott, Arizona
TOTAL TIME: Prep: 40 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 10 servings


  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 4 large carrots, shredded
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1-1/2 cups (6 ounces ) crumbled blue cheese
  • 1/4 cup minced fresh parsley

Nutritional Facts

3/4 cup: 265 calories, 24g fat (6g saturated fat), 23mg cholesterol, 660mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 5g protein.


  1. In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours. Yield: 10 servings.
Originally published as Blue Cheese Slaw in Taste of Home April/May 2011, p99

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laurenkirk User ID: 6964776 112048
Reviewed Jan. 19, 2014

"Made this using premade slaw mix. I just made the dressing and poured over top. This is the best coleslaw I have ever made. Very good very easy."

laurenkirk User ID: 6964776 118091
Reviewed Jan. 19, 2014

"Made this to serve with roast beef sandwiches. It is the easiest and best coleslaw I have ever made. I used a bag of premade slaw mix and poured the dressing overtop. My family loved this and ask for it time and again."

glitterchatter User ID: 2651232 150487
Reviewed Aug. 10, 2011

"Crispy cheesy deliciousness! Flavors do blend a bit better after the 2 hours, the colors dull. I think it would be tasty on burgers too."

jgil User ID: 5020021 193729
Reviewed Jun. 6, 2011

"Made this recipe from magazine; couldn't find which issue, glad it's on web side, love the recipe"

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