Make Blue Cheese Coleslaw in under 15 minutes for the perfect side for any steak, barbecue, or buffalo-flavored dish. With lots of blue cheese flavor and well-balanced seasoning, this will quickly become your new favorite coleslaw version.
Jump to:
Sometimes, 1+1 really does make 3. Like here, where I combined my favorite blue cheese sauce with one of my favorite side dishes: the coleslaw.
Why You Will Love This Recipe
- It's quick and all done in under 15 minutes
- It's easy with a few simple steps
- Lots of blue cheese flavor in a perfect package
- Balanced seasoning with acidity, saltiness, and tanginess all in one
- The perfect side dish for any barbecue dinner, steak, your favorite buffalo dishes and of course on top of Buffalo Chicken Sandwiches
- Make ahead for easy cooking - you can make this up to 2 days in advance
What You Need to Make It
Ingredient notes & substitutions
- Mayonnaise: Store-bought is fine. I like Hellmann's.
- Salt & pepper: Make sure to taste test before adding, and adjust the amount to suit your taste. Some blue cheeses are more salty than others, so you might need more or less salt.
- Blue cheese: Some blue cheeses are not vegetarian, so make sure to choose a vegetarian kind if that's important to you.
- Cabbage: I used white cabbage, but you can also use red.
- Lemon juice: Taste test and adjust the amount to suit your taste, and the blue cheese you're using.
How to Make It
- Combine mayonnaise, sour cream and blue cheese
- Taste test and season
- Combine the cabbage, carrot and red onion with the blue cheese sauce
- Mix well
Expert Tips
- Make sure to taste test as you might need more/less salt and lemon juice depending on which type of blue cheese you use
- Allow to rest at least 30 minutes for the flavors to deepen
- In a hurry? Skip the resting time, it's still delicious.
- Small does it: Make sure to slice or shred everything really thin
Storing & Making Ahead
Storing: Store leftovers in the fridge in an air tight container for up to 4 days.
Freezing: I do not recommend freezing leftovers.
Make Ahead: You can make this up to 2 days in advance. Store covered in the refrigerator until you want to serve it.
What to Serve With It
- Air Fryer Steak Tips10 Minutes
- Buffalo Shrimp10 Minutes
- Air Fryer Flank Steak50 Minutes
- Easy Buffalo Chicken Pasta Bake1 Hours
More Quick & Easy Side Dishes
- Garlic Parmesan Smashed Potatoes40 Minutes
- Air Fryer Hasselback Potatoes30 Minutes
- Cheesy Mashed Potatoes35 Minutes
- Air Fryer Steak Fries25 Minutes
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Blue Cheese Coleslaw
Print RateServings: 4
Calories: 298kcal
Prep time: 5 minutes
Cook time: 10 minutes
Resting Time (optional) 30 minutes
Total time: 15 minutes
Ingredients
- ½ cup blue cheese
- ½ cup mayonnaise store-bought is fine, for example Hellmann's
- ¼ cup sour cream
- 1.5 tablespoon fresh lemon juice according to taste
- ¼ teaspoon salt according to taste
- ¼ teaspoon ground black pepper according to taste
- ¼ lb white or red cabbage sliced thin
- 1 small carrot shredded thin
- ½ small red onion sliced thin
Instructions
- In a food processor, combine blue cheese, mayonnaise and sour cream. Mix until smooth, or a bit chunky, depending on what you prefer.½ cup blue cheese, ½ cup mayonnaise, ¼ cup sour cream
- Taste test and season with lemon juice, salt and black pepper.1.5 tablespoon fresh lemon juice, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Combine the cabbage, carrot and red onion in a mixing bowl, then mix in the blue cheese sauce.¼ lb white or red cabbage, 1 small carrot, ½ small red onion
- Cover and refrigerate 30 minutes (optional) to allow the flavors to deepen, then taste test again and add more lemon juice and salt if needed.
Video
Notes
- Make sure to taste test as you might need more/less salt and lemon juice depending on which type of blue cheese you use. Some blue cheeses are saltier and tangier than others.
- Allow to rest at least 30 minutes for the flavors to deepen
- In a hurry? Skip the resting time, it's still delicious.
- Small does it:Â Make sure to slice or shred everything really thin
- Storing: Store leftovers in the fridge in an air tight container for up to 4 days.
- Make Ahead:Â You can make this up to 2 days in advance. Store covered in the refrigerator until you want to serve it.
Nutrition
Calories: 298kcal | Carbohydrates: 6g | Protein: 5g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 536mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2354IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 0.3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Comments
No Comments