Make Ahead

Blue Cheese Cole Slaw

July  9, 2012
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
  • 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
  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.

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.