Blue Cheese Slaw Recipe photo by Taste of Home
Total Time
Prep: 40 min. + chilling

Updated: Nov. 04, 2023

Blue cheese is a polarizing ingredient, but those who enjoy the funky cheese tend to really love it. That means, the more recipes that feature the ingredient in their recipe box, the better. So, blue cheese lovers, we’re here to add a new recipe to your collection: picnic-ready blue cheese coleslaw.

Ingredients for Blue Cheese Coleslaw

This recipe combines that distinctive blue cheese flavor with crisp cabbage and a tangy dressing. Here are some of the key ingredients to make this slaw at home:

  • Two types of cabbage: This recipe uses equal parts green and red cabbage. This combo will make for a crisp and colorful slaw.
  • Two types of mustard: Yep, two types of mustard are featured in this recipe, too! Stone-ground and Dijon mustard add depth of flavor and tang to the dressing.
  • Mayonnaise: Mayo is the foundation of the dressing that coats this salad. Make sure you’ve got a fresh jar on hand in the fridge.
  • Crumbled blue cheese: You’ll need 6 ounces of blue cheese for this recipe. Seek out your favorite brand at the grocery store or cheesemonger.

Directions

Step 1: Combine the veggies

Start by shredding the cabbage and carrots. Toss these veggies together in a large bowl.

Editor’s Tip: Be sure to go big with your bowl. You’ll need the space as you add more ingredients and dress the slaw.

Step 2: Dress the slaw

In a separate bowl, whisk together the mayo, mustards, vinegar, celery salt, salt and pepper. Pour this over the cabbage mix, and toss until it’s coated well.

Step 3: Chill

Add the crumbled cheese and fresh parsley to the slaw, and toss again. Refrigerate the blue cheese slaw for at least two hours before serving.

Editor’s Tip: This chill time gives the dressing a chance to permeate the coleslaw and for the flavors to develop.

Recipe Variations

Blue Cheese Coleslaw served with Coke TMB STUDIO

Want to take this recipe to another level? Here are some extras you can add to your blue cheese slaw:

  • Add sliced apples: Blue cheese marries really well with apples. Add thinly sliced apples to the mix to add crunch and tartness. The acidic dressing in this slaw will prevent the apples from browning. And if you really love apples, try this apple slaw.
  • Toss with bacon: Crumble up crispy bacon, and toss it into this salad. It adds texture, savory notes and a hint of salt.
  • Go nuts: Chopped and toasted nuts can add great texture to this salad. Plus, nuts (pecans and walnuts in particular) are a great match for the potent cheese in this recipe.

How to Store Blue Cheese Coleslaw

Good news if you’re prepping ahead for your picnic: Coleslaw, including this blue cheese slaw, lasts for up to five days in the fridge. However, know that the crunchy slaw will soften more as the days pass.

Blue Cheese Coleslaw Tips

Blue Cheese Coleslaw in a Large BowlTMB STUDIO

Can you use premade coleslaw mix?

If you want to save a little time, you can pick up a pack or two of premade coleslaw mix from your grocer’s salad section. This mix will replace the cabbage and carrots. Just be sure to use the same volume of slaw mix as you would for the vegetables called for in the recipe.

What can you serve with blue cheese coleslaw?

Coleslaw of any kind is a great addition to casual, summertime meals. Serve this coleslaw alongside burgers or at your next cookout.

Blue Cheese Coleslaw

Prep Time 40 min
Yield 10 servings

Ingredients

  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 4 large carrots, shredded
  • DRESSING:
  • 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

Directions

  1. In a large bowl, combine cabbages and carrots.
  2. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat.
  3. Stir in cheese and parsley. Refrigerate for at least 2 hours.

Nutrition Facts

3/4 cup: 249 calories, 22g fat (6g saturated fat), 23mg cholesterol, 597mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 5g protein.

“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
Recipe Creator