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Sometimes, a recipe idea gets stuck in the back of my mind – and that’s what happened with today’s Blue Cheese Coleslaw.
A few years ago on a business trip, I remember seeing a pulled pork sandwich on the menu at a restaurant where I was eating lunch with a client. That sandwich was served with a Blue Cheese Coleslaw on the side – and being a huge blue cheese fan, I thought it sounded fantastic!
I ended up ordering something else to eat for lunch that day (messy pulled pork sandwiches are NOT the thing to order when you’re trying to impress a client!) – but over the years, I still thought about that Blue Cheese Coleslaw on the menu.
Fast forward to today…Jack and I have been brainstorming various summer potluck-themed recipes to share here on A Family Feast. And – you guessed it – that Blue Cheese Coleslaw came rushing back to my mind.
Jack always makes this fantastic coleslaw recipe – so I knew that he could bring my blue cheese coleslaw recipe to life in a very delicious way! He more than delivered with today’s recipe – this coleslaw is perfectly balanced with a tangy, creamy dressing with a touch of sweetness and bites of that distinctive blue cheese throughout.
You’re going to get rave reviews when you serve this Blue Cheese Coleslaw at your next summer barbecue!
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Blue Cheese Coleslaw
Ingredients
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup grated carrots (use the large holes on a box grater), about 2 medium carrots
1 cup mayonnaise
3 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon poppy seeds
1 teaspoon celery salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard powder
8 ounces crumbled blue cheese, plus additional for serving if desired
Instructions
In a large bowl toss the green and red cabbage with the shredded carrots.
In a small bowl combine the mayonnaise, vinegar, olive oil, sugar, poppy seeds, celery salt, white pepper and mustard powder.
Gently stir the blue cheese into the mayonnaise mixture.
Pour the mayonnaise and blue cheese mixture over the cabbage and carrots and mix to combine. Serve with additional blue cheese crumbled on top if desired.
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crappy that you don’t list the yield. and beyond that, would be nice to allow me to adjust the yield before printing. Not going to make this without knowing yield. Careless!
Thanks for pointing out the omission Tippi – we never claim to be perfect! The information has been added.
Hi there, this would fit perfectly in Food on Friday: June under the cabbage theme. Hope you bring it on over. You’ll find the link towards the top of my sidebar. Cheers from Carole’s Chatter
Everything looks so delicious I can hardly wait to try some like the Blue Cheese Coleslaw and the Blueberry Buckle for starters.
Thank you Therese! We hope you love the recipes!
Good morning Martha…..blue cheese slaw will be perfect for the BBQ pork chops I’m making tonight. Our whole family are fans of blue cheese on salads, steaks and burgers, even our small grandchildren wanted it on their salads.
I have had blue cheese slaw in restaurants and loved it, now I can make what I’m sure will be a better version. Your recipes never fail to impress!!!
Linda
Thank you Linda! We hope you love this coleslaw!