Blue Cheese Coleslaw

Make Blue Cheese Coleslaw in 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.

Course Side Dish

Cuisine North American

Prep Time 5

Cook Time 10

Resting Time (optional) 30

Total Time 15

Servings

Calories 298kcal

Author Emmeline Kemperyd

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

US Customary - Metric

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: 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: You can make this up to 2 days in advance. Store covered in the refrigerator until you want to serve it.

Nutrition