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.
Blue cheese coleslaw is killer. Either served as an easy side dish or on top of shredded pork to make a batch of sliders it’s yummy either way. Chop your own veggies or use ready made and bagged with this creamy dressing. Just toss together, chill and enjoy as a group. (affiliate links present)
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.
Blue Cheese Coleslaw Recipe
The biggest question mark when making this 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;
- Fresh lemon juice
- White sugar
- Salt and pepper to taste
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.
- Bag of purple and green cabbage coleslaw mix, or chop up your own with green and purple cabbage
- Shredded carrots
- Diced celery
Green onions are optional. And then your package of crumbled blue cheese chunks.
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.
- Whisk together the ingredients for your blue cheese dressing
- Chop all of your vegetables and put into a bowl
- Pour dressing over the cabbage and toss to coat all of it
- Gently fold in the blue cheese chunks
- Cover with plastic wrap and put into the fridge to chill
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.
Blue Cheese Coleslaw No Mayo
You could substitute sour cream instead 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.
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.
If you love cabbage of all kinds, try it warm like in our cabbage casserole dish that is a hearty meal complete with ground beef or sausage!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Blue Cheese Coleslaw
- 1 Bowl
- In a large bowl, mix together the first 3 ingredients for the coleslaw. In a jar or bowl, whisk together all of the ingredients for your dressing until smooth.
- Pour the dressing over the coleslaw and toss to coat. Gently fold in the blue cheese chunks. Cover and refrigerate until ready to serve.