Rediculously Easy Blue Cheese Coleslaw

Easy blue cheese coleslaw recipe that’s a cheap cabbage side dish, perfect served at a barbecue or potluck with homemade dressing. If you loved our Hawaii coleslaw, you’re going to want to serve this too.

Easy Coleslaw with Blue Cheese

Ok so I am not even a huge fan of this type of dairy creation, except with a few things. Mixed in with cabbage like this, sprinkled on top of roasted brussel sprouts, or on top of some black beans. It does give an otherwise bland food a kick of flavor for sure.

We have made a few versions of our simple cole slaw over the years. It’s a great way to start with a simple base and tweak it here and there depending on what you’re craving, or serving. With sliders this is a great one on a bed of shredded pork or beef.

The biggest question mark when making any cabbage salad from scratch would be the dressing. I mean the other stuff you can just chop up into the sizes you want and toss together. What is in homemade coleslaw dressing though? Not much really, you just need;

Ingredients

• Mayonnaise, Best Foods is better than Miracle Whip
• Fresh lemon juice is best
• White sugar for a bit of sweet
• Vinegar for that tang
• Salt and pepper to taste
• Bag of purple and green cabbage coleslaw mix, or chop up your own with green and purple cabbage
• Shredded carrots we love
• Diced celery is optional
• Green onions are optional. And then your package of crumbled blue cheese chunks.

How can you make coleslaw spicy?

You could easily add some heat to this with red pepper flakes if you wanted, not my style but might be your preference. Just whisk it all together right inside your measuring cup and toss with what you’ll need for your veggies.

To get started you’ll want to get out a large bowl. If you choose to chop your own produce instead of buying shredded cabbage then I’d suggest a food processor too. You can thinly slice all the things with that much faster and more evenly than with a knife.

How to Make Blue Cheese Coleslaw with Vinegar

1. Whisk together the ingredients for your blue cheese dressing
2. Chop all of your vegetables and put into a bowl
3. Pour dressing over the cabbage and toss to coat all of it
4. Gently fold in the blue cheese chunks
5. Cover with plastic wrap and put into the fridge to chill

Serve your blue cheese slaw with slow cooker pulled pork, on top of a serving of Instant Pot buffalo chicken or with steaks right off of the grill.

How Can You Make Coleslaw Without Mayo?

You could substitute sour cream instead, like our red cabbage coleslaw no mayo, if you needed to for this. Another healthier alternative some take would be to use plain Greek yogurt. A different taste for sure but you can sometimes find this dairy free so people like my husband could enjoy it too.

What can I add to store bought coleslaw to make it taste better?

You could buy it ready made at the store in containers and transition it into a version of this. First I would dump your container into a larger bowl. Mix in some fresh shredded cabbage to lighten up the mixture (usually it’s dressing heavy). Chop up some things like fresh celery and then integrate this type of cheese or some Feta is good too.

How to Make Blue Cheese Coleslaw with Apple Cider Vinegar

This is another tweak you could do. Instead of traditional vinegar you could use apple instead if you prefer. this would be personal preference or what you have on hand at the time.

This saves well for a day or so if you store it in a sealed container. It will soften and wilt a bit in the cold as it sits. If you are a texture person this may not be to your liking. I am definitely one of those but 24 hours in there isn’t too bad and I’ll enjoy it next day with whatever meat is left over too for lunch.

How do you preserve coleslaw?

If you do have leftovers you can save them but I always suggest that you eat it within 24 hours. It will change in texture when it sits in the fridge. You will want to keep it in a sealed container so it stays nice and moist. Typically what I will use it for is on top of pulled pork sliders the next day vs. eating it right out of the container.

I am a texture gal so it works for me that way, if you don’t care that it is more wilted then either way works. There is nutritional information listed below such as calories, saturated fat, etc…