Name: Blue Cheese Coleslaw
Prep time: 20 min
Total time: 20 min
Ingredients: 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

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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.

Close up overhead photo of Blue Cheese Coleslaw in a white bowl on a white background with lemon, blue cheese, parsely and a serving bowl surrounding.

It would be difficult for me to pick a favorite vegetable.

Brussels Sprouts are a recent obsession.

Cauliflower is beyond versatile. (I regularly make Cauliflower Mash and use cauliflower in casseroles in place of pasta. Plus there is Cauliflower Pizza Crust.)

Another particular favorite is cabbage.

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. Some of my favorites are Jalapeno Coleslaw, Broccoli Slaw and Cilantro Lime Slaw with Avocado.

Blue Cheese Coleslaw is my latest take on coleslaw.

It is easy to make and so versatile. Perfect for easy spring and summer entertaining.

Ingredients

Photo of mayo, Greek yogurt, apple cider vinegar, Dijon mustard, sweetener, hot sauce, sea salt, and celery seeds in small prep bowls. — Dressing Ingredients

Yogurt: You can use regular Greek yogurt or dairy-free yogurt. If you don't care for yogurt you can substitute your favorite mayonnaise.
Mayonnaise: Use your favorite brand of mayonnaise or make your own.
Apple Cider Vinegar: This adds a great tang and bite to your dressing.
Dijon mustard: I love Dijon mustard and this adds a great little kick to the dressing.
Sweetener: Sweetener is my favorite sugar replacement but you can use any sweetener you like. Regular sugar works just fine here.
Hot sauce: I used Sriracha hot sauce because that's what I had on hand. You can use any hot sauce you like or leave it out altogether if you don't like things spicy.
Sea salt: This is my favorite type of salt but you can use whatever type of salt you have on hand.
Celery seeds: These give the dressing a nice flavor but you could also use caraway seeds.
Blue cheese: I used crumbled blue cheese but you could also use shredded blue cheese.
Cabbage: I used green and red cabbage but you could also use just red cabbage.
Carrots: I used shredded carrots but you could also use grated carrots.
Green onions: These add a nice flavor but you could also use regular onions.
Parsley: This is for garnish but you could also use chopped green onions.

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 recipe 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!

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Food Processor (for grating cabbage)
Large Mixing Bowl

How to Make Blue Cheese Coleslaw

First, start by making the dressing.

Photo of mayo, Greek yogurt, apple cider vinegar, Dijon mustard, sweetener, hot sauce, sea salt, and celery seeds in a medium bowl.

In a bowl, whisk together yogurt, mayonnaise, vinegar, mustard, hot sauce, salt, celery seeds, and blue cheese. Stir in sweetener.

Photo of coleslaw dressing in a bowl with a whisk with the vegetables in a separate bowl beside it. — Whisk until smooth

In a separate bowl, combine cabbage, carrots, and green onions.

Process photo for blue cheese coleslaw recipe no mayo - prepared dressing, chopped veggies, crumbled blue cheese and chopped parsley. — Chop your veggies and put them in a large bowl.

Toss with yogurt mixture and sprinkle with remaining blue cheese, green onions, and parsley.

Process photo for blue cheese coleslaw - dressing being poured on top of vegetables. — Pour the dressing over and mix to combine. Top with the blue cheese.

FAQs

What is In Coleslaw Mix? Can I use it for this Recipe?

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.

Can This Recipe Be Made Ahead of 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

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 ¼ cup.
Omit celery seeds and use caraway seeds; substitute white vinegar for apple cider.
Add ¼ 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.

Serving Suggestions

This Blue Cheese Coleslaw makes a great burger topping!
It is a great side dish for Air Fryer BBQ Chicken