This blue cheese slaw recipe is coleslaw with a bit more attitude: crisp cabbage, a creamy tangy dressing, and crumbles of blue cheese that give every forkful a salty, sharp edge. It takes about 20 minutes of work, it holds up well in the refrigerator, and it is the kind of side dish that makes plain grilled chicken, burgers, or a pile of wings feel like a proper meal.
Most slaw recipes give you a list and leave you to figure out the rest. This one starts with a simple formula you can reuse, then shows you the full recipe, three dressing options, and how to keep the slaw from turning watery. If you just want the quantities, jump to the recipe.
The Blue Cheese Slaw Recipe Formula
If you remember one thing, make it this ratio. It works whether you shred your own cabbage or buy a bag of slaw mix:
| Part | Amount | What it does |
|---|---|---|
| Shredded cabbage | 6 cups | The crunchy base |
| Creamy dressing | ¾ cup | Coats without drowning the cabbage |
| Blue cheese | ½ cup crumbled | The flavor that makes it blue cheese slaw |
| Something sharp | 2 tablespoons vinegar | Cuts through the richness |
| Extra crunch | 1 to 1½ cups | Carrot, celery, apple, or scallion |
That is 6 cups cabbage to ¾ cup dressing to ½ cup blue cheese. Once you know it, you can scale the slaw up for a crowd or down for two, and you can swap the dressing or the add-ins without worrying that it will turn out soupy or dry.
Choosing the Right Blue Cheese
Blue cheese is the point of this recipe, so it is worth a minute of thought. A few things to keep in mind:
- Buy a wedge, if you can. Crumbling it yourself gives you a creamier, more flavorful result than pre-crumbled cheese, which is sometimes tossed with an anti-caking agent. Check the label on tubs of crumbles.
- Pick your intensity. Gorgonzola dolce and Danish blue are milder and creamier. Roquefort and Stilton are sharper and saltier. If you are cooking for people who are unsure about blue cheese, start with a mild one.
- Fold it in at the end. Stirring it in gently keeps the crumbles intact. If you mash it into the dressing, you get a smooth blue cheese dressing, which is delicious but a different slaw.
Blue Cheese Slaw Recipe
This blue cheese slaw recipe serves 6 to 8 as a side. Prep time: 20 minutes, plus 30 minutes for the cabbage to rest. Chill time: at least 30 minutes.
Ingredients
- 4 cups (about 300 g) finely shredded green cabbage
- 2 cups (about 150 g) finely shredded red cabbage
- 1 large carrot, grated (about 1 cup)
- ¼ cup finely diced celery
- 3 scallions, thinly sliced
- ½ teaspoon kosher salt, for the cabbage
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) sour cream or plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or sugar
- ¼ teaspoon freshly ground black pepper
- ½ cup (about 65 g) crumbled blue cheese
- Optional: 2 tablespoons chopped fresh parsley
Method
- Salt the cabbage. Toss the green and red cabbage with ½ teaspoon of salt in a large bowl and let it sit for 30 minutes. Cabbage holds a lot of water, and salting draws it out now instead of in your dressing later.
- Drain and dry. Tip the cabbage into a colander, press it down firmly with your hands, then blot it dry in a clean kitchen towel. You should see a little water leave it.
- Mix the dressing. Whisk together the mayonnaise, sour cream, vinegar, Dijon, honey, and pepper until smooth. Do not add more salt yet. Blue cheese and mayonnaise are both salty.
- Toss. Return the cabbage to the bowl, add the carrot, celery, and scallions, and pour the dressing over. Toss until everything is evenly coated.
- Add the blue cheese. Fold in the crumbles gently so they stay in pieces.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors come together. Taste, and add a pinch of salt or a splash of vinegar if needed. Stir in the parsley just before serving.
Three Dressings, One Slaw
The cabbage and blue cheese stay the same. What changes is the dressing, and each one gives you a different slaw.
1. Creamy (the recipe above). Mayonnaise and sour cream give the classic, rich, picnic-style slaw. This is the one for burgers, sliders, and barbecue.
2. Lighter. Replace the mayonnaise with ½ cup plain Greek yogurt and thin with 1 to 2 tablespoons of buttermilk or milk until it coats the cabbage. It is tangier and lighter, with less fat. It is a good match for fried or grilled chicken.
3. No-mayo vinaigrette. Whisk 3 tablespoons olive oil, 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon, and a pinch of pepper. Toss the cabbage with it, then fold in the blue cheese, a sliced apple, and a handful of toasted walnuts. This version stays crisp for longer and has a fresher, almost salad-like feel. Our honey mustard wing sauce uses a similar sweet-tangy balance if you want to see how honey and mustard work together.
Add-Ins and Variations
- Apple. A diced crisp apple, such as Honeycrisp or Granny Smith, adds sweetness and crunch. It is a classic pairing with blue cheese.
- Toasted nuts. Walnuts or pecans suit blue cheese well. Add them at the end so they stay crunchy.
- Bacon. Crumble 4 slices of cooked bacon over the top just before serving.
- Dried fruit. A handful of dried cranberries or raisins gives a sweet contrast.
- Hot honey. Drizzle a little hot honey sauce over the top for sweet heat.
- Celery seed. A pinch gives it the classic deli slaw flavor.
- A shortcut. Use a 14-ounce bag of coleslaw mix in place of the shredded cabbage and carrot. Skip the salting step if you are short on time, and expect a little more liquid.
What to Serve With Blue Cheese Slaw
This slaw is built for rich, salty, or spicy food. The cool, tangy crunch is what you want next to something hot.
- Chicken wings, especially buffalo-style. Blue cheese is the classic partner, and the slaw replaces the celery sticks.
- Burgers and sliders. Pile it on top or serve it alongside. Our hot honey chicken sliders and hot honey chicken sandwich both benefit from a creamy, crunchy topping.
- Pulled pork or barbecue chicken. The acidity cuts through the richness.
- Fish tacos or grilled fish. Use the lighter yogurt version.
- A picnic spread. It travels well in a chilled container.
If you like the idea of a slaw but want a different flavor direction, our Bakesale Betty coleslaw and Asian coleslaw are both worth a look.
Fixing a Slaw That Went Wrong
It is watery. The cabbage released liquid. Salt and drain it next time, and if it is already mixed, drain off the liquid and stir in a spoonful of fresh mayonnaise or sour cream.
It is too salty. Blue cheese varies a lot. Stir in more shredded cabbage and a spoonful of dressing without cheese, or a splash of water or milk to loosen it.
The blue cheese is too strong. Use a milder cheese, such as Gorgonzola dolce, next time, or cut the amount to ¼ cup.
It tastes flat. Add acid. A teaspoon of vinegar or lemon juice and a crack of pepper usually fixes it.
It is too sweet. Skip the honey and the dried fruit, or add an extra splash of vinegar.
The cabbage is tough. Slice it thinner. A sharp knife or a mandoline makes a big difference, and the salt step helps soften it too.
Make Ahead and Storage
Salt-drained slaw holds up well, so this is a good make-ahead dish. Shred and salt the cabbage up to a day ahead, then dress it a few hours before serving. Dressed slaw keeps in an airtight container in the refrigerator for about 3 to 4 days, in line with the USDA’s guidance on leftovers and food safety. It will soften a little each day. Stir before serving.
Because the dressing contains mayonnaise and dairy, keep the slaw cold. Do not leave it out at room temperature for more than 2 hours, or 1 hour on a hot day. For a picnic, nest the bowl in a larger bowl of ice. Mayonnaise-based slaw does not freeze well, since the dressing separates when thawed.
A Quick Note on Blue Cheese and Safety
Cheeses made from unpasteurized milk can carry Listeria, a bacteria that is especially risky during pregnancy. The FDA’s guidance for pregnant women is to eat only cheese labeled as made from pasteurized milk (see the FDA’s fact sheet), and this Healthline article explains why blue cheese is a common question. If you are pregnant, immunocompromised, or serving someone who is, check the label for “pasteurized,” and ask your doctor if you are unsure.
Blue Cheese Slaw Recipe FAQs
Can I use bagged coleslaw mix?
Yes. Use a 14-ounce bag in place of the shredded cabbage and carrot. It is a good shortcut, though freshly shredded cabbage is crunchier.
How far ahead can I make blue cheese slaw?
You can dress it 2 to 4 hours ahead for the best crunch, and it keeps for 3 to 4 days in the refrigerator, getting softer each day.
Why is my slaw watery?
Cabbage releases water once it meets salt and dressing. Salting, draining, and drying it first prevents most of that.
Can I make it without mayonnaise?
Yes. Use the lighter Greek yogurt dressing or the olive oil and vinegar version in the “Three Dressings” section.
What kind of blue cheese is best?
Any crumbly blue cheese works. Gorgonzola dolce and Danish blue are milder and creamier, and Roquefort and Stilton are sharper.
Is blue cheese slaw gluten-free?
The ingredients are naturally gluten-free as written, but check the labels on your mayonnaise, mustard, and blue cheese.
Can I freeze blue cheese slaw?
No. The cabbage turns mushy and the dressing separates when thawed.
What can I use instead of blue cheese?
Feta gives you a similar tangy, salty bite, though it is milder. Goat cheese works too, though it will be creamier and less sharp.
Final Thoughts on This Blue Cheese Slaw Recipe
A good blue cheese slaw recipe comes down to three habits: salt and drain the cabbage, keep the dressing in proportion, and fold in the cheese at the end. Do those and you get a crisp, creamy, tangy slaw that stays that way. Start with the creamy version, and once you know how it should taste, try the lighter and no-mayo versions. It will quickly become the side dish you reach for when something rich is on the table.
Blue Cheese Slaw
Ingredients
Equipment
Method
- Toss the green and red cabbage with ½ teaspoon of salt in a large bowl and let it sit for 30 minutes.
- Tip the cabbage into a colander, press it down firmly with your hands, then blot it dry in a clean kitchen towel.
- Whisk together the mayonnaise, sour cream, vinegar, Dijon, honey, and pepper until smooth. Do not add more salt yet.
- Return the cabbage to the bowl, add the carrot, celery, and scallions, and pour the dressing over. Toss until evenly coated.
- Fold in the blue cheese crumbles gently so they stay in pieces.
- Cover and refrigerate for at least 30 minutes. Taste, and add a pinch of salt or a splash of vinegar if needed. Stir in the parsley just before serving.
Notes
- Formula to remember: 6 cups cabbage, ¾ cup dressing, ½ cup crumbled blue cheese, and 2 tablespoons vinegar. It scales up or down easily.
- Salting and draining the cabbage prevents a watery slaw. Do not skip it, unless you use bagged coleslaw mix and are short on time (expect a little more liquid).
- Shortcut: use a 14-oz bag of coleslaw mix in place of the cabbage and carrot.
- Buy a wedge of blue cheese and crumble it yourself if you can. Milder choices are Gorgonzola dolce and Danish blue. Sharper ones are Roquefort and Stilton.
- Lighter version: replace the mayonnaise with ½ cup plain Greek yogurt and thin with 1 to 2 tablespoons of buttermilk.
- No-mayo version: whisk 3 tablespoons olive oil, 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon, and a pinch of pepper. Add a sliced apple and toasted walnuts.
- Add-ins: diced apple, toasted walnuts or pecans, crumbled bacon, dried cranberries, or a drizzle of hot honey.
- You can dress the slaw 2 to 4 hours ahead for the best crunch. Refrigerate in an airtight container for about 3 to 4 days, and it softens a little each day.
- Keep it cold. Do not leave it out for more than 2 hours (1 hour on a hot day). Mayonnaise-based slaw does not freeze well.
- If you are pregnant or immunocompromised, check that the blue cheese is made from pasteurized milk.
- Quantities, times, and calories are estimates. Test the recipe once and adjust to your taste.
