Crisp cabbage, fresh carrot, salty blue cheese, and a sweet and tangy dressing come together in this blue cheese coleslaw. Delicious served as a side, or served as a topping for pulled pork - this coleslaw will be your new go-to.
Why This Recipe Works
This recipe is so fast and easy to throw together, but it also has gourmet results. This Blue Cheese Coleslaw was inspired by a dish served at a gourmet food truck in LA. Coleslaw is fresh cabbage tossed with other vegetables and a dressing that is served as a salad. This dish has a fresh crisp with a little tang that is the perfect addition to pulled pork, burgers, hot dogs, or just as a delicious side! Made in under 30 minutes, you will love this twist on a classic coleslaw.
About The Ingredients
Green and purple cabbage - to select a fresh cabbage look for a head that is large, and heavy. It should be free of cracks or bruises. It should also be dense.
Blue cheese - I like to buy mine pre-crumbled, but you can purchase a block and crumble yourself if you'd like. Not everyone likes the strong flavor of blue cheese, so you can substitute gorgonzola cheese if you are looking for a more mild taste.
Shredded carrots - you can buy your carrots pre-shredded or you can shred them from whole carrots.
The complete list of ingredients and quantities is in the recipe card.
How To Make Blue Cheese Coleslaw
Start by chopping your cabbage. Let me show you how to do this like a pro:
Step 1: Remove the outer leaves from the head of cabbage and wash your cabbage. Slice the head of cabbage in half.
Step 2: Locate the core of the cabbage. It will be hard and solid.
Step 3: Cut out the core by cutting a wedge into each half.
Step 4: Lay flat side against your cutting board and cut straight down, in quarter inch sections.
Step 5: When the end of cabbage becomes too difficult to cut, rotate so that the largest flat side is against cutting board, and cut quarter inch sections the opposite way. Repeat the process for the purple cabbage.
Step 6: Combine green and purple cabbage, along with carrots in an extra large bowl.
Step 7: In a medium bowl combine mayo, honey, apple cider vinegar, and salt and pepper. Whisk until smooth.
Step 8: Add in blue cheese crumbles and stir to combine.
Step 9: Pour dressing over cabbage and carrots.
Step 10: Toss to coat. Can be served immediately or stored in the fridge before serving.
Blue Cheese Coleslaw FAQ
You can safely make coleslaw three to four days ahead of serving it, but you may not be happy with the quality. Coleslaw should be made ahead and refrigerated to meld the flavors, but if you make it more than 24 hours ahead, it becomes watery and limp.
Traditionally coleslaw is served as a side to fried chicken or grilled chicken. Not only is it delicious served alongside other dishes, but coleslaw also makes a delicious topping on all kinds of sandwiches - like fish sandwiches and pulled pork sandwiches. Coleslaw is also delicious on tacos, burgers, and dogs.
Cabbage is especially high in vitamin C, an antioxidant that may protect against heart disease, certain cancers and vision loss. It's also low in calories. BE careful of the hidden calories in the dressing. For a better option - try fat free mayonnaise, or cutting the dressing in half.
Other Recipes You May Enjoy
Homemade Country Coleslaw - a classic coleslaw, if you are a little shy about the blue cheese.
Citrus Slaw - a mayo free slaw, that is perfect for tacos!
Peanut Slaw - a copycat of a popular restaurant.
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Blue Cheese Coleslaw
Equipment
- Chef's Knife
- Cutting Board
- Whisk
Ingredients
- ½ head cabbage
- ¼ head purple cabbage
- 1 cup carrots shredded
- 1 cup light mayo
- 2 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 cup blue cheese crumbles
- salt and pepper to taste
Instructions
- Start by chopping your cabbage. Let me show you how to do this like a pro: Remove the outer leaves from the head of cabbage and wash your cabbage. Slice the head of cabbage in half.
- Locate the core of the cabbage. It will be hard and solid.
- Cut out the core by cutting a wedge into each half.
- Lay flat side against your cutting board and cut straight down, in quarter inch sections.
- When the end of cabbage becomes too difficult to cut, rotate so that the largest flat side is against cutting board, and cut quarter inch sections the opposite way. Repeat the process for the purple cabbage.
- Combine green and purple cabbage, along with carrots in an extra large bowl.
- In a medium bowl combine mayo, honey, apple cider vinegar, and salt and pepper. Whisk until smooth.
- Add in blue cheese crumbles and stir to combine.
- Pour dressing over cabbage and carrots.
- Toss to coat. Can be served immediately or stored in the fridge before serving.
Notes
Nutrition
Erin V says
ugh these sandwiches are to die for- I need to look on your site for a sweet potato/any potato fry recipe!