Blue Cheese Coleslaw

This Blue Cheese Coleslaw is a flavorful side dish! It's made with shredded cabbage and tossed in a homemade creamy blue cheese dressing.

This Blue Cheese Slaw puts a twist on the classic side dish. It's made with shredded fresh cabbage that's tossed in a creamy and tangy dressing and perfect served with buffalo chicken or pulled pork!

Historically, coleslaw wasn't always considered to be a glamorous dish. It was usually found lining the buffet table at a potluck or picnic and almost always laden with copious amounts of an overly sweet calorie-laden dressing.

All that has changed in recent years and I feel like cabbage is finally getting its due. Trendy restaurants all over the country boast delicious hipster-approved menu items like buttermilk fried chicken or Korean braised beef tacos and many of them are topped with some form of coleslaw.

Coleslaw dressings have gotten much more inventive and moved way beyond the monotony of the old days. This is fantastic because cabbage is such a great ingredient. It's cheap, versatile, and you get A LOT out of only one head.

This version is made with either green or red cabbage (or a combination of both) that's tossed in a creamy dressing prepared with mayo, sour cream, lemon juice, and crumbled blue cheese.

It's great served as a side dish or piled on top of your favorite sandwiches or burgers. This slaw is the perfect accompaniment to buffalo chicken or anything buffalo-flavored.

Jump to:

• What Type Of Cabbage Is Best For Coleslaw?
• How To Cut Cabbage For Coleslaw
• Blue Cheese Coleslaw Ingredients
• Which Blue Cheese Is Best For Dressing?
• How To Make Blue Cheese Coleslaw Dressing
• How To Make Blue Cheese Coleslaw
• What To Serve With Blue Cheese Slaw
• Can This Coleslaw Be Made Ahead?
• How Long Does Coleslaw Last In The Fridge?
• Can It Be Frozen?
• Can This Recipe Be Cut In Half?
• Blue Cheese Coleslaw

What Type Of Cabbage Is Best For Coleslaw?

There really is no 'wrong' way to make a coleslaw. It is most commonly made with cabbage but can be prepared with any number of vegetables including fennel, carrots, and broccoli. You can even whip up a batch of apple slaw for a sweeter take on it.

For this recipe, I recommend using either green or red cabbage (or a combination of both). Green cabbage is the standard when making coleslaw, as it has a great mild, peppery flavor and retains its crunchy texture.

Both green and red cabbage hold up nicely when shredded and don't become soggy after tossed in dressing, making either a great choice for coleslaw. Both green and red cabbage are readily available in the produce section of most grocery stores.

This recipe calls for 1 medium to large sized head of cabbage (yields 8-10 cups shredded). Feel free to use 1 head of green cabbage or half a green and half a red cabbage (red cabbage is great if you prefer a more colorful coleslaw).

I do not recommend Napa or Savoy cabbage to make this Blue Cheese Coleslaw, as these varieties are more tender and do not retain their crunchy texture when shredded.

If you're running low on time, you can opt for pre-cut bagged cabbage as well. This is a great shortcut option that I've used many times. Keep in mind that bagged cabbage (labeled in the store as 'coleslaw mix') may not retain its crunchiness quite as long as fresh cabbage.

How To Cut Cabbage For Coleslaw

1. To shred the cabbage, simply remove any dirty or damaged outer leaves and discard. Cut the cabbage first in half and then cut the halves into quarters.
2. Cut the core from each of the quarters and discard (the core can be a bit too tough for coleslaw)
3. Place each of the quarters flat-side down on a cutting board and chop the cabbage into thin strips. Repeat with the second cabbage if using.
4. Place the shredded cabbage in a large bowl (yields 8-10 cups of shredded cabbage).

Check out this tutorial for more detailed info on How To Cut A Cabbage if needed.

Love cabbage? Don't miss this Cabbage Roll In A Bowl!

Blue Cheese Coleslaw Ingredients

You only need a few ingredients to whip up this coleslaw and probably have most of them in your fridge so no need for extra trips to the grocery store (which I always appreciate during the winter months in Minnesota).

Here's what you'll need to make it.

• 1 medium-large sized head Green Cabbage (yields 8-10 cups shredded) (can use half a green and half a red cabbage)
• ½ cup Sour Cream (full fat)
• ½ cup Mayo
• 2 Tbsp. Lemon Juice
• 1 Tbsp. Worcestershire Sauce
• 1 cup Blue Cheese Crumbles
• ¼ tsp. each Kosher Salt and Pepper
• Minced Herbs such as Chives or Parsley for garnish (optional)

When making this Blue Cheese Slaw, I like to lighten it up with fresh herbs such as chives or parsley. The fresh herbs help to provide the dish with extra color and flavor.

However, it can be made without the fresh herbs if you don't have any on hand.

Which Blue Cheese Is Best For Dressing?

Blue cheese is a variety of aged cheese that has cultures of the mold Penicillium added to it - That mold gives blue cheese its distinct blueish color.

It has a very distinct flavor and it tends to be one of those things that people tend to love or hate (this blue cheese coleslaw is intended for those who love blue cheese). The taste is sharp, salty, and savory.

Blue cheese can be purchased as a wedge, or already crumbled. To keep it simple, I opted for blue cheese crumbles. Crumbled blue cheese can be found in the cheese or deli section of your local grocery store.

You can use any variety of blue cheese you like to make this blue cheese slaw. Some varieties are stronger and have a more pungent flavor than others and how strong you like it is entirely up to you.

Here are some popular varieties that would all work great when making the dressing for this coleslaw:

• Danish Blue
• Maytag
• Roquefort
• Stilton

Feel free to grab a package of pre-crumbled blue cheese, or a wedge of it and crumble the cheese yourself.

Gorgonzola cheese may be substituted for blue cheese if you prefer.

How To Make Blue Cheese Coleslaw Dressing

This coleslaw uses my go-to blue cheese dressing recipe. It's based on this Homemade Blue Cheese Dressing. I use it as a dipping sauce, salad dressing, and topping for burgers and sandwiches.

This dressing is easy to prepare and you can add as much or as little of it to the shredded cabbage as you like.

1. To make the dressing, add ½ cup full fat sour cream, ½ cup mayo, 2 Tbsp. lemon juice, 1 Tbsp. Worcestershire sauce, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or a small whisk.
2. Add 1 cup of blue cheese crumbles to the dressing and stir until completely combined.
3. Mince 2 Tbsp. of fresh herbs such as chives or parsley and add to the dressing. Stir until combined. (This step is optional).

You may end up with extra dressing, depending on how much you add to the coleslaw.

Any extra dressing may be stored for 2-3 days in an airtight container in the refrigerator. Feel free to use the extra dressing as a dip for vegetables, drizzled on a salad, or as a topping for burgers and sandwiches.

Looking for more homemade dressings? Don't miss these!

• Fresh Herb Ranch Dressing
• Spicy Thousand Island Dressing
• Lemon Tarragon Dipping Sauce
• Dill Tartar Sauce

How To Make Blue Cheese Coleslaw

Once the cabbage is shredded and the blue cheese dressing prepared, all that's needed is to pour the dressing over the shredded cabbage and toss to coat.

1. Pour as much (or as little) of the dressing over the cabbage and toss until completely combined.
2. Place the coleslaw into the fridge for an hour or so before serving. (This step is not required but can help the flavors to develop a bit).

If you find that you added too much dressing, simply shred more cabbage and add to the slaw.

You can also top it with more blue cheese crumbles if you REALLY love blue cheese.

If you love blue cheese, be sure to check out these Grilled Blue Cheese Burgers!

What To Serve With Blue Cheese Slaw

This Blue Cheese Coleslaw makes a great side dish for a picnic or potluck.

The tangy blue cheese dressing is perfect to serve with anything buffalo-flavored! I love it on buffalo chicken sandwiches, shredded buffalo chicken sandwiches or sliders, or buffalo chicken wings.

It would be awesome on top of a pulled pork sandwich or pulled chicken sandwich, a Juicy Lucy burger, or alongside any type of sandwich or panini.

Blue cheese works great with BBQ flavors like BBQ sweet potatoes, smoky BBQ chicken pizza, and slow cooker BBQ chicken sandwiches.

You can even sprinkle some cooked chopped bacon over the top of this slaw if you really wanted to take things to the next level.

Can This Coleslaw Be Made Ahead?

Yes, this coleslaw can be made the day ahead and stored in the refrigerator. Make sure to cover the bowl with plastic wrap to keep it fresh and stir the coleslaw before serving.

I recommend adding the fresh herbs (if using) right before serving for the best color and flavor.

How Long Does Coleslaw Last In The Fridge?

Leftover coleslaw may be stored for 2-3 days stored in an airtight container in the refrigerator. Keep in mind that the cabbage may lose its crunchiness the longer its stored.

Any extra dressing may be stored separately for 2-3 days in an airtight container in the fridge.

Can It Be Frozen?

This is a dish that's best enjoyed fresh or within a few days and I would not recommend freezing it.

Can This Recipe Be Cut In Half?

Absolutely! This recipe makes a large batch of coleslaw and can be cut in half if you don't need as much of it.

Love coleslaw? Check out these recipes!

• Light and Crunchy Coleslaw
• Asian Cabbage Slaw
• Kohlrabi Slaw
• Spicy Cilantro Lime Coleslaw
• Southwest Chipotle Coleslaw

Looking For More Coleslaw Recipes? Don't Miss These!

Classic Vinegar Based Coleslaw

Easy Homemade Coleslaw

Cilantro Jalapeno Lime Coleslaw