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Close-up of creamy blue cheese slaw
Mary Johnson

Blue Cheese Slaw

A creamy coleslaw with finely shredded green and red cabbage, a tangy mayonnaise and sour cream dressing, and crumbles of blue cheese folded in at the end. The cabbage is salted and drained first, so the slaw stays crisp and does not turn watery.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Colander
  • Clean kitchen towel
  • Sharp knife or mandoline (for fine shredding)
  • Box grater (for the carrot)
  • Small bowl and whisk (for the dressing)
  • Rubber spatula
  • Airtight container

Method
 

  1. Toss the green and red cabbage with ½ teaspoon of salt in a large bowl and let it sit for 30 minutes.
  2. Tip the cabbage into a colander, press it down firmly with your hands, then blot it dry in a clean kitchen towel.
  3. Whisk together the mayonnaise, sour cream, vinegar, Dijon, honey, and pepper until smooth. Do not add more salt yet.
  4. Return the cabbage to the bowl, add the carrot, celery, and scallions, and pour the dressing over. Toss until evenly coated.
  5. Fold in the blue cheese crumbles gently so they stay in pieces.
  6. 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.