Blue cheese slaw turns a simple bag of coleslaw mix into a creamy, tangy side dish with plenty of bold flavor. Cabbage and carrots are combined with celery, crumbled blue cheese, and a savory Dijon-mayo dressing.
Unlike many traditional coleslaws, this version isn’t sweet. The vinegar and Dijon balance the richness of the mayonnaise, while the garlic and black pepper complement the sharp blue cheese. The celery adds another layer of crunch, and you still get little pockets of blue cheese throughout every serving.
Using packaged coleslaw mix keeps the preparation especially easy. The whole recipe takes about 10 minutes to put together, followed by a short chilling time that allows all the flavors to blend.
This slaw is a natural side for Buffalo wings, burgers, pulled pork, and grilled or smoked meats. It also works well for cookouts and potlucks because you can prepare it ahead of time and keep it refrigerated until serving.
What’s To Love
- No added sugar.
- Works as both a side dish and a topping for burgers or pulled pork.
- Easy to double for a crowd.
- Can be prepared up to 24 hours ahead.
Ingredient notes
Please scroll down for the full recipe. These are just some notes on select ingredients.
- Coleslaw mix – a 14-ounce (397-gram) bag keeps the recipe quick and provides the right amount of shredded cabbage and carrots. A mix containing green cabbage, red cabbage, and carrots works well.
- Dijon mustard – Dijon mustard adds just enough tang to round out the dressing without making it taste like mustard.
- Garlic powder – blends evenly into the dressing and provides a milder garlic flavor than fresh garlic.
- Blue cheese – crumble the cheese from a wedge when possible for the best flavor and texture. Packaged crumbles also work but tend to be a little drier. The blue cheese and mayonnaise are already salty, so additional salt usually isn’t necessary.
- Celery – dice it finely so it distributes evenly throughout the slaw. It adds extra crunch but can be omitted without making any other changes.
How to Make Blue Cheese Slaw
Whisk the mayonnaise, vinegar, Dijon, garlic powder, and black pepper together until smooth. Add the coleslaw mix and celery, toss until coated, and then gently fold in the blue cheese.
Cover the slaw and refrigerate it for at least 30 minutes before serving. Give it another stir after chilling to redistribute the dressing.
Why does the dressing look so thick?
The dressing will be quite thick before it is combined with the coleslaw mix. That is normal, so there is no need to thin it immediately.
As the slaw chills, the cabbage releases a small amount of moisture that loosens the dressing. Stir everything again after chilling. If it still seems thicker than you would like, stir in milk 1 teaspoon at a time.
Substitutions and variations
- Different vinegar – replace the white wine vinegar with apple cider vinegar or distilled white vinegar.
- Fresh herbs – add 1 tablespoon of finely chopped parsley, dill or chives.
- Sweeter slaw – stir 1-2 teaspoons of honey or granulated sugar into the dressing.
- Greek yogurt – replace half of the mayonnaise with plain Greek yogurt for a lighter dressing with a little more tang. If you don’t like mayo at all, this No Mayo Potato Salad is another great BBQ side dish.
What To Serve with Blue Cheese Slaw
- Serve it with these Frozen Chicken Wings in the Air Fryer. The Buffalo sauce and blue cheese slaw are a natural match.
- It also pairs well with these Smoked Chicken Quarters for an easy meal from the smoker.
- You could also serve it with these juicy Barbequed Chicken Thighs for an easy cookout meal.
- Add it alongside this Smoked Pork Tenderloin to balance the smoky flavor with a cool, creamy side.
Make ahead and storage
You can prepare blue cheese slaw up to 24 hours before serving. Keep it tightly covered in the refrigerator and stir it well just before serving.
Store the slaw in an airtight container in the refrigerator for up to 3 days from the day it was prepared, although the texture is best within the first 24 hours. The cabbage will continue to release moisture as it sits, so the dressing may become thinner over time.
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Blue Cheese Slaw
Ingredients
- 14 ounces (397 grams) bag of coleslaw mix
- 1/2 cup (112 grams) mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup (25 grams) finely diced celery
- 1/4 cup (34 grams) crumbled blue cheese
Instructions
- In a large mixing bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, garlic powder, and black pepper until smooth.1/2 cup (112 grams) mayonnaise1 tablespoon white wine vinegar1 teaspoon Dijon mustard1/2 teaspoon garlic powder1/4 teaspoon black pepper
- Add the coleslaw mix and diced celery. Toss until everything is evenly coated with the dressing.14 ounces (397 grams) bag of coleslaw mix1/4 cup (25 grams) finely diced celery
- Gently fold in the blue cheese crumbles until evenly distributed.1/4 cup (34 grams) crumbled blue cheese
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Stir once before serving and enjoy. You can prepare blue cheese slaw up to 24 hours before serving. Keep it tightly covered in the refrigerator and stir it well just before serving. Leftovers can be refrigerated in an airtight container for up to 3 days, although the texture is best during the first day. The cabbage will continue to release moisture as it sits, so the dressing may become thinner over time.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
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