This Blue Cheese Coleslaw is a great way to mix up your coleslaw game. It is perfect as a side dish, added to sandwiches and wraps and fabulous on a burger for your next grill out. Feel free to ad-lib with whatever add ins you like. (Red onion would be great in place of the green onion!) But whatever you do, don’t skimp on the blue cheese.
Blue Cheese Coleslaw is the Perfect Summer Side!
It would be difficult for me to pick a favorite vegetable.
Brussels Sprouts are a recent obsession. (I make them in my Air Fryer at least once a week. Last week I wasn’t feeling good and hubby and I had Brussels Sprouts for dinner. The obsession is real.)
Another particular favorite is cabbage.
I am a little obsessed.
A weird favorite vegetable? Probably.
But I love the texture that cabbage gives to salads, wraps, and sandwiches.
And of course, there is coleslaw, where cabbage really gets a chance to shine.
When you make coleslaw as much as I do, you have to find a way to mix things up.
Enter this Blue Cheese Coleslaw.
It is easy to make and so versatile. Perfect for easy spring and summer entertaining.
This is great by itself but also turns sandwiches, wraps, and burgers into something special!
Plus, regardless of how you like to eat, there is a way to make it work.
Make it Keto, Low-Fat, or Vegan
If you are Keto, you may want to opt to use all mayonnaise and leave off the carrots. BOOM! You’ve got Keto Blue Cheese Coleslaw.
If you are trying to keep fat lower, use all yogurt.
And if you are vegan, use vegan blue cheese (like this one) and Vegenaise. (Vegenaise is also amazing if you are egg-free.)
This recip can be made in advance, but I prefer to make it in the morning if I am entertaining. That way if there are any leftovers they are in great shape the next day for sandwiches and wraps!
Recommended Tools to Make This Blue Cheese Coleslaw Recipe:
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- Food Processor (for grating cabbage)
- Large Mixing Bowl
How Do You Make Homemade Coleslaw?
Frequently Asked Questions for Blue Cheese Coleslaw:
Coleslaw Mix is typically a blend of shredded cabbage – often mostly green with a bit of purple. It usually also has a little bit of shredded carrots. Coleslaw mix is great in this recipe and the perfect way to save time.
You can make this recipe ahead of time, but if you are making it far ahead I recommend using all green cabbage because red cabbage can bleed. It will keep for about three days in the refrigerator.
Tips & Tricks for Blue Cheese Coleslaw
- If you are extremely gluten sensitive, you may want to use goat cheese instead. I do fine with blue cheese, but if you are concerned you can read more here.
- To make this Blue Cheese Coleslaw Keto-Friendly, omit the carrots and Greek yogurt and use all mayonnaise.
- To make an all Greek yogurt coleslaw, omit the mayonnaise and substitute Greek yogurt.
- If you use red cabbage in place of green cabbage, stir it in just before serving to avoid having the color run.
Variations for Blue Cheese Coleslaw:
- Use sour cream in place of the Greek Yogurt and brown mustard in place of Dijon.
- Add in 2 tablespoons minced onions.
- For a sweeter coleslaw, increase the Swerve (or desired sweetener) to 1/4 cup.
- Omit celery seeds and use caraway seeds; substitute white vinegar for apple cider.
- Add 1/4 cup of red onion; use red wine vinegar in place of apple cider vinegar and 1 teaspoon dry mustard in place of the dijon.
- For an extra kick, add an additional tablespoon of hot sauce. I recommend going slow and tasting as you go!
- Change things up by substituting 2 cups of broccoli slaw in place of part of the cabbage.
What Should You Serve with This Blue Cheese Coleslaw Recipe?
- This Blue Cheese Coleslaw makes a great burger topping!
- It is a great side dish for BBQ Chicken
- Serve with Marinated Flank Steak
Blue Cheese Coleslaw
Blue Cheese Coleslaw
- ½ cup Greek yogurt dairy or non dairy; or mayonnaise
- ¼ cup mayonnaise or Veganaise
- 1 tablespoon apple cider vinegar
- ¼ cup Dijon mustard
- 2 tablespoons Swerve sweetener or other sweetener
- 1 tablespoon hot sauce
- 3/4 teaspoon sea salt
- ½ teaspoon celery seeds
- ¾ cup crumbled blue cheese divided
- ½ large head cabbage shredded
- 2 carrots shredded
- 4 green onions sliced thin
- ¼ cup chopped fresh parsley
- Whisk together yogurt, mayonnaise, vinegar, mustard, hot sauce, sea salt, celery seeds and ½ cup blue cheese. Stir in sweetener.
- In a large bowl combine cabbage, carrots and ½ of green onions. Toss with yogurt mixture and sprinkle with remaining green onions, blue cheese and parsley.