Bleu Cheese Cole Slaw Recipe

Prepare vegetables

Trim core from cabbages. Thinly shred the green and red cabbages using a sharp knife, mandoline, or food processor. Peel and shred the carrot. Thinly slice the red onion. Place all shredded/sliced vegetables in a large mixing bowl.

Add herbs and add-ins

Add the chopped parsley to the bowl with the vegetables. If using toasted nuts, add them now but reserve a small handful for garnish. Add 1/2 cup crumbled bleu cheese to the bowl; reserve remaining bleu cheese for folding in after dressing if you prefer more visible chunks.

Toss with dressing

Pour the prepared dressing over the vegetables (see Dressing section). Using tongs or two large forks, toss everything until the cabbage mixture is evenly coated and bleu cheese is distributed. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or lemon if desired.

Chill and finish

Cover the bowl and refrigerate for at least 30 minutes to 1 hour to allow flavors to meld. Just before serving, give the slaw a final toss, crumble the reserved bleu cheese over the top if desired, and sprinkle with the reserved chopped nuts for texture.

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream) until smooth.

Whisk in 3 tablespoons buttermilk, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey until combined and slightly thick but pourable.

Add 1/2 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon hot sauce (if using). Whisk thoroughly and taste; adjust seasoning — add a little more buttermilk to thin, or more honey/vinegar to balance sweet/tart.

If you prefer chunkier bleu cheese in the dressing, stir in 1/4 cup of the crumbled bleu cheese; otherwise leave the cheese to be mixed into the slaw. Refrigerate the dressing until ready to combine with the slaw (can be made up to 24 hours ahead).