Make Ahead

Blue Cheese Cole Slaw

by:
July  9, 2012
4 Ratings
Author Notes

I get SOOOO much cabbage in my CSA every year I am constantly making slaws - of all types. I really like the way the blue cheese sets a sharp tone against the slightly sweet mayo-y sauce. Perfect to go on a grilled steak sandwich. —meganvt01

Test Kitchen Notes

This is a nice twist on the 'standard' cole slaw. The tanginess of the apple cider vinegar and saltiness of the blue cheese work so nicely with the crunch of the cabbage. Very tasty, and a pitch-perfect summer side. —Victoria Ross

  • Serves 6
Ingredients
  • 5 cups mixed shredded cabbage (green, red, napa)
  • 4 large carrots, peeled and shredded
  • 1/2 cup sweet onion, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3/4 cup good quality mayonnaise
  • 1/4 cup buttermilk
  • 1/2 cup crumbled blue cheese
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon celery salt
  • 1 teaspoon sugar
  • kosher salt and pepper
In This Recipe
Directions
  1. Mix together the Dijon, vinegar, sugar, mayo, buttermilk, blue cheese, sugar, celery salt, and celery seeds in a bowl.
  2. Mix together the cabbage, onions, and carrots in a large bowl. Pour the blue cheese dressing over top. Season with salt and pepper.

See what other Food52ers are saying.

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meganvt01

Recipe by: meganvt01

Attorney

3 Reviews

jdp322 May 13, 2013
This is fabulous slaw! I decreased the amount of mayo quite a bit and kept it lighter. The leftover dressing is great on salads!
 
lapadia July 12, 2012
Love!
 
Summer O. July 9, 2012
This sounds great. And the answer to so many dilemmas.