Bleu Cheese Cole Slaw Recipe

Prepare vegetables

Trim and remove core from green and red cabbages. Finely shred the cabbage using a sharp knife, mandoline, or food processor. Transfer shredded cabbage to a large mixing bowl. Peel and shred or julienne the carrots and add to the bowl. Thinly slice the red onion and add. Add chopped fresh parsley. Toss the vegetables briefly to combine.

Optional step to tenderize: If you prefer a slightly softer, less crunchy slaw, sprinkle 1/2 teaspoon of salt evenly over the shredded cabbage, toss, and let sit 10 minutes. After resting, squeeze out excess moisture with your hands or in a clean kitchen towel and return cabbage to the bowl.

Whisk dressing

In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth and slightly thick. Add apple cider vinegar, Dijon mustard, honey, Worcestershire sauce, lemon juice, minced garlic, salt, and black pepper. Whisk again until fully incorporated and smooth.

Add bleu cheese

Fold in 3/4 cup crumbled bleu cheese into the dressing. For a chunkier texture, reserve the 2 tablespoons of additional bleu cheese for garnish; for a creamier dressing, mash half of the crumbles into the dressing with the back of a spoon before folding remaining crumbles through.

Combine slaw and dressing

Pour the bleu cheese dressing over the prepared slaw base. Using tongs or two large spoons, toss thoroughly so the dressing coats the cabbage mixture evenly. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a pinch more black pepper if needed, or 1 teaspoon more honey if you want a touch sweeter contrast to the bleu cheese.

Chill and meld flavors: Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours. Chilling helps the flavors meld and slightly softens the cabbage. If the slaw becomes too loose (from drawn-out resting), drain a small amount of excess liquid and toss again before serving.

Serve

Give the slaw a final toss, transfer to a serving bowl or platter, and sprinkle the reserved 2 tablespoons of bleu cheese on top for garnish. Optionally garnish with a few extra parsley sprigs. Serve cold as a side with sandwiches, roasted meats, or BBQ.