This easy blue cheese coleslaw is a creamy and tangy twist on a classic coleslaw recipe. The dressing is made with vinegar, mayonnaise and blue cheese dressing and it is topped off with more blue cheese for a delicious and different creamy coleslaw.
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Coleslaw is one of the most iconic and commonly served dishes during the summer time. It is served as a side dish at barbecues, restaurants or picnics, on pulled pork sandwiches, tacos or with burgers. But it is usually an after though, a simple side dish stuck on the table and frequently ignored.
This blue cheese coleslaw is a fun way to change up this run-of-the-mill side dish and make it a standout instead of an after thought. The addition of blue cheese to the homemade coleslaw gives it a unique and subtle flavor that pairs well with barbecued food, especially food that is a little spicy.
How to Make Coleslaw
Coleslaw is so popular in the summer because it is a quick and easy no bake side dish! When it comes to homemade coleslaw you have two choices – either shred the veggies yourself or buy a bag of coleslaw mix.
I do both regularly, depending on my mood and how much of a hurry I am in. I also like to have more carrots in my coleslaw than most bags of coleslaw mix include. And if I am getting out my food processor to shred carrots I might as well shred the cabbage to.
So for this recipe I shredded the veggies myself in the food processor. But either way works fine, you just need to end up with a big bowl of shredded carrots and cabbage. No matter how you shred the vegetables this is an easy coleslaw recipe! Then I added half a cup of blue cheese crumbles and stirred it all together.
Dressing for Blue Cheese Slaw
The dressing for this blue cheese coleslaw is what makes it different. Like most creamy coleslaw dressings it uses mayonnaise for a base, combining it with apple cider vinegar. There is quite a bit of vinegar in this blue cheese slaw which combines with the blue cheese to give it a tangy taste.
In addition to the mayonnaise the creaminess of the dressing is enhanced by adding some blue cheese salad dressing. This along with garlic, brown sugar, salt and pepper finish off the ingredients for the creamy coleslaw dressing. All the ingredients are whisked together to make a creamy coleslaw dressing.
I should note I add a lot of fresh ground black pepper to this blue cheese slaw. I think that is one of the best things about it – the combination of the creamy blue cheese, the tangy vinegar and the black pepper. But if you aren’t a fan of pepper you might want to use a little less.
All that is left to do is pour the dressing over the vegetables and mix it together. I like to serve this with extra blue cheese on top.
What Kind of Blue Cheese Should I Use?
There are lots of different types of blue cheese and I am far from a cheese connoisseur. I like to use a creamy and relatively inexpensive blue cheese for this dish. The cheese is going to more or less dissolve into the dressing and be a background taste, so it doesn’t make sense to spend a lot on it. I usually use Gorganzola cheese.
What to Serve With Blue Cheese Coleslaw
This side dish is perfect for bringing to a barbecue or picnic because it goes with everything. It is my family’s favorite homemade coleslaw recipe! I especially like it served with pulled pork, burgers or on a roast beef sandwich.
Since blue cheese is frequently paired with buffalo chicken it is not surprising at all that is goes especially well with a spicy grilled chicken or buffalo chicken tacos. This creamy coleslaw is delicious both when it is served right away and when it is refrigerated for a few hours. It keeps well for 2-3 days in the refrigerator.
The blue cheese taste in this coleslaw is pretty subtle and others will probably not guess what the secret ingredient is unless you tell them. Of course I like to serve it with extra blue cheese on top, which makes it obvious! But don’t skip this recipe because you think blue cheese will make it taste too strongly, it really just deepens the taste without overwhelming it.
The simple addition of blue cheese to homemade coleslaw takes the side dish from boring to exciting. It is light, crisp and refreshing. Give this a try the next time you are looking to try something a little different at your next barbecue.
- 1 cabbage (small)
- 2 carrots
- 1/2 cup blue cheese crumbles
- 8 ounces mayonnaise
- 4 ounces cider vinegar
- 2 ounces blue cheese dressing
- 2 cloves garlic, minced
- 1 Tablespoon brown sugar
- 1 teaspoon salt (or to taste)
- 1/2 Tablespoon ground black pepper
- Shred the cabbage and carrots.
- Combine them in a large bowl with the blue cheese crumbles.
- Then make the dressing by combining the mayonnaise, cider vinegar, blue cheese dressing, minced garlic, brown sugar, salt and pepper in a small mixing bowl.
- Whisk the dressing until it is well combined.
- Pour the dressing over the cabbage, carrots and blue cheese and stir.
- Serve immediately or refrigerator for up to 3 days.
- Serve with extra blue cheese crumbles.
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Amount Per Serving: Calories: 138Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 10mgSodium: 298mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Nutrition facts are estimates.