How do we feel about blue cheese? If you are a lover like me, you are going to love this blue cheese coleslaw. After nailing my homemade greek yogurt blue cheese dressing, I have been using it in everything. And a coleslaw is the perfect fit.
I don’t know about you, but I love a good coleslaw. Not only do I love raw cabbage, but it is easy to whip up and you can constantly change the flavor. I am always adding new spices, herbs, and sauces to the cabbage to keep it interesting.
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
Truth is, I didn’t always like coleslaw though. Growing up my dad would eat it from time to time and it would just weird me out. I don’t know if it was the whole covered in mayo thing or what (I didn’t mind mayo though), but something about it just didn’t appeal to me.
But once I started cooking for myself and creating my own recipes, I soon realized I loved a healthy coleslaw! It’s lightly dressed, has lots of crunchy veggies, and makes the perfect addition to any meal.
Blue cheese coleslaw highlights
- make with only 6 ingredients
- mixed with a healthy blue cheese dressing – we are using a yogurt-based dressing instead of mayonnaise, which cuts down on some of the fat and calories that you can find in typical coleslaw recipes. It also has vitamin A, vitamin C, and vitamin K.
- easy side dish – great picnics, BBQs, and potlucks or just a weeknight dinner
Blue cheese slaw ingredients
- cabbage – I used a mix of green and red for some color
- carrots – they add a little sweetness to balance out the tang from the blue cheese
- greek yogurt blue cheese dressing – I am using a super simple homemade version, but you can use your favorite store-bought one as well
- blue cheese crumbles – for even more blue cheese flavor
- sour cream – just a tablespoon for a little richness
- red wine vinegar
- salt and pepper
- optional toppings – I like adding some green onion or parsley for a little color
How to make blue cheese coleslaw
- Make your blue cheese dressing if using homemade.
- Prep your veggies. Thinly slice the cabbage into long thin strips so it still has some texture and crunch. To shred the carrots, use a cheese grater on the largest shredding spot.
- Mix everything together. Add veggies, dressing, sour cream, red wine vinegar, and salt and pepper to a medium-large bowl. Stir well to combine until sauce is incorporated.
- Enjoy! I like to let the coleslaw sit in the fridge for an hour or two to come together, but you can eat it right away as well.
How to cut cabbage for slaw
To cut cabbage for slaw, first, cut your cabbage in half. Remove the core if you like, but I find you don’t need to. Place the cabbage cut side down so the half-circle side is facing up. Then, taking a sharp knife, start on one side and cut about 1/4-inch thin strips, moving your knife closer to the middle as you cut.
Once you get close to the core (if you didn’t remove it), you can rotate the cabbage and start on the other side. Check out this video for a visual. If some strips are too long, you can cut them in half.
How to serve
- on a sandwich
- in burgers
- with just about anything buffalo chicken flavored – burgers, wings, or with stuffed sweet potatoes
- as a side with an easy dinner – we love serving this with some protein (chicken, steak, or pork) and carbohydrates for an easy weeknight dinners
Storage
- fridge – in my opinion, the longer coleslaw sits, the better it gets! The flavors develop more and the veggies absorb some of the flavors. Cabbage and carrots are very sturdy veggies, they don’t soften up too much but will lose a little crunch the longer it sits. Coleslaw can be kept for 4-5 days in the tightly sealed glass container in the fridge.
Substitutions
- veggies – store-bought bagged coleslaw mix will work instead of chopping your own veggies
- blue cheese dressing – feel free to use your favorite store-bought or a homemade version
- sour cream – greek yogurt will work instead of sour cream
- red wine vinegar – apple cider vinegar will work instead
More healthy side dishes
- chipotle coleslaw
- healthy broccoli salad
- honey mustard potato salad
- sesame garlic green beans
- BLT pasta salad
If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!
Blue Cheese Coleslaw
ingredients
- 6 cups shredded cabbage (320 grams)
- 2 cups shredded carrots (150 grams)
- 1/4 cup blue cheese dressing
- 1/4 cup blue cheese crumbles (1 ounce)
- 1 tablespoon sour cream
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- optional toppings: green onion, blue cheese crumbles
instructions
- Make your blue cheese dressing if using homemade.
- Prep your veggies. Thinly slice the cabbage into long thin strips so it still has some texture and crunch. To shred the carrots, use a cheese grater on the largest shredding spot.
- Make your coleslaw with blue cheese. Add veggies, dressing, blue cheese, sour cream, red wine vinegar, and salt and pepper to a large bowl. Stir well to combine until sauce is incorporated.
- Enjoy! I like to let the coleslaw sit in the fridge for an hour or two to come together, but you can eat it right away as well.
nutrition
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.