There's nothing quite like the tangy, bold flavor of Blue Cheese Coleslaw. It is such a fun way to mix up your coleslaw game. With just a handful of ingredients and a few minutes of prep, you can have this crisp, creamy blue cheese-infused coleslaw ready to serve at your next BBQ or family gathering.
Today, we're diving into a unique twist on a classic side dish - Blue Cheese Cole Slaw.
This is not your typical picnic fare; it's a fun recipe that takes the humble coleslaw to new heights.
Expect a delightful harmony of tangy, creamy blue cheese and crisp, fresh cabbage that will leave you craving more.
If you've been searching for an exciting way to elevate your coleslaw game, this cole slaw with blue cheese is your answer. It's far from ordinary, but that's precisely its charm. The blue cheese's distinct, bold flavor adds an unexpected but welcome kick to the traditional slaw, making it a memorable side dish that stands out in any spread.
Now, let's talk about the star of the show - the blue cheese coleslaw dressing. This is where the magic happens.
The dressing is a creamy blend of blue cheese, Greek yogurt, mayonnaise, mustard, hot sauce, and a dash of vinegar for that perfect balance of tanginess and creaminess.
It's this dressing that infuses every bite of the coleslaw with an irresistible depth of flavor.
So, are you ready to give your coleslaw a blue cheese twist? It's a game-changer, and I can't wait for you all to try it!
- 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
Step By Step
First, start by making the dressing.
In a bowl, whisk together yogurt, mayonnaise, vinegar, mustard, hot sauce, salt, celery seeds, and blue cheese. Stir in the sweetener and whisk until smooth.
In a separate bowl, combine cabbage, carrots, and green onions.
Toss with yogurt mixture and sprinkle with remaining blue cheese, green onions, and parsley.
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 bleu cheese coleslaw 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
- To make this blue cheese coleslaw recipe keto-friendly, omit the carrots and Greek yogurt and use all mayonnaise.
- If you use red cabbage in place of green cabbage, stir it in the day of serving to avoid having the color run.
- I like to make coleslaw with both yogurt and mayo - not only does it lighten things up, but the yogurt adds a nice tang. Feel free to use all of either one for this blue cheese slaw if you prefer! You can may this mayo free by just using Greek yogurt.
- 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.
- Make bacon blue cheese coleslaw, by adding in 8 ounces of cooked and crumbled bacon.
- This Blue Cheese Coleslaw makes a great burger topping!
- It is a great side dish for Air Fryer BBQ Chicken
More Slaw Recipes to Try
- For a tangy twist on your regular slaw, the Cilantro Lime Slaw offers a vibrant flavor profile with a zing that's perfect for any summer BBQ.
- Add a bit of crunch to your taco night with our Mexican Slaw for Tacos, a delightful mix that brings an extra layer of texture and taste.
- Spice lovers will adore the Jalapeno Coleslaw, a fiery yet refreshing side dish that packs a punch.
- Lastly, for a healthy and delicious alternative, our Broccoli Slaw is a nutritious blend that doesn't skimp on flavor, making it a fantastic addition to any meal.
15-Minute 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
- ¾ 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.