Tangy and creamy, Blue Cheese Coleslaw adds some variety to a classic Southern side dish with no extra time! Make a blue cheese dressing, add to grated carrots and cabbage, and chill down for an amazing BBQ potluck dish.
Cole slaw can be as divisive in the South as cornbread. Some like a sweeter version made with apple cider vinegar or even sugar, while others like a more savory, creamy version. I am definitely Team Savory! The traditional mayonnaise-based recipe is amazing, but sometimes I want to change it up for grilling nights.
This easy Blue Cheese Coleslaw is perfect for that! It takes the same amount of time, gives the same satisfaction of being creamy and crunchy, and has a unique taste that pairs so well with grilled meats, steak, and fish.
Ingredients
Cabbage: I use green cabbage here, but red cabbage or even Savoy cabbage would be great.
Carrot: this adds a little color and sweetness without adding white sugar.
Blue cheese: use crumbles for the easiest preparation.
Buttermilk: this flavor enhances the blue cheese and adds creaminess.
Mayonnaise: use a savory, rich mayonnaise that is either full fat or low fat, but not non-fat, or make your own with my recipe.
Celery seed: this underrated little seed adds a bright, earthy flavor without any additional prep.
Salt: use kosher sea salt for accurate measurements and no iodine flavor.
Step by Step Instructions
- Cut a head of cabbage into long, fairly thin shreds, avoiding the core. Add the cabbage to a colander and set it in the sink. Sprinkle kosher salt all through the cabbage, making sure to mix and move the cabbage around as you add salt. Massage the salt into the cabbage, then allow the cabbage to drain for at least 20 minutes.
- While the cabbage drains, make the dressing by adding the blue cheese and buttermilk to a small bowl. Mash the blue cheese into the buttermilk with a fork for several minutes until you get a chunky consistency.
- Add the blue cheese mixture to a larger mixing bowl, then add mayonnaise, celery seed, grated carrot, and salt. Stir to combine.
- Rinse the cabbage thoroughly to remove the salt. Make sure you really rinse the salt off, then lay on a tea towel and pat dry. You could also use a salad spinner here.
- Add 3 cups of cabbage to the bowl and mix to combine, adding any additional blue cheese crumbles as desired.
- Chill the cole slaw in the fridge in an airtight container for at least 30 minutes before serving.
FAQ
Why is my coleslaw watery?
Salting and draining the cabbage is essential for avoiding watery coleslaw! Also, add the dressing in batches. I like the ratio of dressing to vegetables, but you should figure out your preference. You might like less dressing! Save any leftover dressing and use it for sandwiches, dip, or salads.
Why does coleslaw taste bitter?
Cabbage leaves release an enzyme with cut (or nibbled by a critter) that tastes bitter as plant cells are separated from the sugar molecules in the leaves. This is a defense mechanism to discourage being eaten. Taste the raw cabbage prior to mixing, and if it tastes very bitter, save that head for cooking as the heat will change the flavor.
Tips for Making Blue Cheese Coleslaw
Make it even easier! Buy a pre-shredded bag of cabbage and carrots, then go from there! I still recommend salting and draining the cabbage, and carrots in that mix will be fine.
Use more or less blue cheese as you prefer. This is a funky, but mild ratio. I like to add more crumbles on my serving, while my husband likes it just as funky as it is!
Adding chives, scallions, or even crumbled bacon would be great in this side dish.
Making Ahead and Storing
This coleslaw is best made ahead before serving! You can salt and drain your cabbage, mix with grated carrots, premake your dressing, and store the vegetables and dressing separately for up to 2 days prior to mixing.
You can chill your blue cheese coleslaw in the fridge for up to 5 days, and you can serve it any time in that span.
I do not recommend freezing this dish. The texture will be very affected by the freezing and thawing process.
Love this Recipe? Try These Others!
Crispy Garlic Skillet Potatoes
Saucy Baked Beans from Scratch
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Blue Cheese Coleslaw
Equipment
- Colander
Ingredients
- 3 cups drained, shredded cabbage
- 1 cup grated carrot
- 1/2 cup mayonnaise
- 1/4 cup blue cheese, crumbled
- 1/4 cup buttermilk
- 1/4 teaspoon celery seed
- 1/4 teaspoon kosher salt
Instructions
- Cut a head of cabbage into long, fairly thin shreds, avoiding the core.
- Add the cabbage to a colander and set it in the sink. Sprinkle kosher salt all through the cabbage, making sure to mix and move the cabbage around as you add salt. Massage the salt into the cabbage, then allow the cabbage to drain for at least 20 minutes.
- While the cabbage drains, make the dressing by adding the blue cheese and buttermilk to a small bowl. Mash the blue cheese into the buttermilk with a fork for several minutes until you get a chunky consistency.
- Add the blue cheese mixture to a larger mixing bowl, then add mayonnaise, celery seed, grated carrot, and salt. Stir to combine.
- Rinse the cabbage thoroughly to remove the salt. Make sure you really rinse the salt off, then lay on a tea towel and pat dry. You could also use a salad spinner here.
- Add 3 cups of cabbage to the bowl and mix to combine, adding any additional blue cheese crumbles as desired.
- Chill the cole slaw in the fridge in an airtight container for at least 30 minutes before serving.
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