Blue Cheese Coleslaw

Kitchen Tested
  • Yield 10 servings
  • Prep 10 mins
  • Cook 0 mins

Blue cheese meets cabbage in this unusual slaw.


Use a good strong blue cheese, such as Roquefort, in this slaw. Mexican sour cream is richer and thicker than regular sour cream, but either will work fine.


1 head green cabbage, sliced thinly
1/2 cup finely shredded carrot
1/4 cup finely chopped flat-leaf parsley
3/4 cup crumbled Roquefort cheese, divided
1/2 cup Mexican sour cream or regular sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon finely minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 dash hot sauce


  1. Place cabbage, carrot and parsley in a large bowl and set aside.
  2. In another bowl, whisk together 1/2 cup Roquefort cheese and remaining ingredients until smooth. Pour over cabbage and toss to coat. Cover and refrigerate 1 hour before serving.
  3. Sprinkle with remaining Roquefort cheese before serving.

Recipe by Doug Hosford.



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