This blue cheese coleslaw delivers bold flavor without the heaviness of mayonnaise. A tangy buttermilk dressing coats crisp cabbage and carrots, while crumbled blue cheese adds its signature sharpness.
The dressing comes together in minutes with buttermilk, vinegar, and a touch of sugar for balance. Toss it with fresh vegetables and let it sit briefly to soften the bite without sacrificing crunch.
Every forkful offers creamy blue cheese pockets, bright acidity, and satisfying texture. It’s the ideal side for barbecue, fried chicken, or as a topping for sandwiches.
This version stays fresh for days in the refrigerator, making it perfect for meal prep or gatherings.
Ingredients for Blue Cheese Coleslaw Recipe No Mayo
Crisp cabbage, tangy buttermilk, and bold blue cheese create a refreshing no-mayo slaw.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 6 cups | Finely shredded for texture |
| Carrots 🥕 | 2 whole | Peeled and grated |
| Blue Cheese 🧀 | 1 cup | Crumbled, high-quality preferred |
| Buttermilk 🥛 | ¾ cup | Full-fat for creaminess |
| Apple Cider Vinegar 🍏 | 3 tbsp | For tangy brightness |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Dijon Mustard 🟡 | 1 tbsp | Adds depth to dressing |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | ¾ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
| Red Onion 🧅 | ¼ whole | Finely diced for bite |
The blue cheese is non-negotiable here—splurge on a wedge of Maytag or Gorgonzola from Whole Foods or a specialty shop. Pre-crumbled works in a pinch, but it’s often drier. The cabbage should be fresh and firm; organic heads from Trader Joe’s or your local farmers market have the best crunch. Buttermilk is key for that tangy base—full-fat versions yield the creamiest dressing without mayo.
No buttermilk? Stir 1 tbsp lemon juice or vinegar into regular milk and let it sit for 5 minutes. Blue cheese too strong? Feta or goat cheese work as milder alternatives. Swap apple cider vinegar for white wine vinegar if that’s what’s in your pantry. The Dijon mustard can be replaced with whole-grain mustard for a different texture—still delicious.
This slaw tastes best after 2 hours in the fridge but stays crisp for 3-4 days. Store it in an airtight container. If making ahead, keep the dressing separate until ready to serve to maintain maximum crunch.
Why You’ll Love This Recipe
- I’ll be real: leftovers taste even better the next day, and the vinegar keeps it fresh for days.
- No-Fuss Mixing: I just shred, crumble, and whisk—the buttermilk and vinegar do all the work.
- Tangy Crunch: That sharp blue cheese with crisp cabbage and carrots? I can’t stop sneaking bites.
- Picnic Ready: Honestly, it’s my go-to for potlucks, burgers, or even as a snack straight from the fridge.
Step-by-Step Instructions for Blue Cheese Coleslaw No Mayo
Here’s the method. Straightforward, tested, works every time.
Step 1: Prepare the Vegetables
Start by finely shredding the 6 cups Green Cabbage using a sharp knife or food processor. I prefer the knife method for better texture control—thin, even strips make for a crispier slaw. Peel and grate the 2 whole Carrots next.
Finely dice the 0.25 whole Red Onion to add a sharp bite without overpowering. Combine the cabbage, carrots, and red onion in a large bowl. This base provides the perfect crunchy foundation for the tangy dressing to come.
Step 2: Make the Buttermilk Dressing
In a separate bowl, whisk together the 0.75 cup Buttermilk, 3 tbsp Apple Cider Vinegar, 1 tbsp Granulated Sugar, and 1 tbsp Dijon Mustard until the sugar fully dissolves. The vinegar’s acidity will brighten the flavor immediately.
Slowly drizzle in the 2 tbsp Olive Oil while continuing to whisk. This creates a smooth, slightly thick dressing that clings beautifully to the vegetables. Add the 0.75 tsp Salt and 0.5 tsp Black Pepper to complete the base.
Step 3: Combine and Chill
Pour the dressing over the vegetable mixture. Add the 1 cup Blue Cheese, reserving a small handful for garnish. I use high-quality blue cheese here—its bold, tangy flavor pairs perfectly with the sweetness of the carrots and the sharpness of the red onion.
Gently fold everything together until evenly coated. The cabbage should glisten with dressing but not be swimming in it. Cover the bowl and refrigerate for at least 1 hour and up to 4 hours to let the flavors meld.
Step 4: Finish and Serve
Just before serving, give the slaw a good stir. The cabbage will have softened slightly but should retain its crisp texture. Sprinkle the reserved blue cheese and the 2 tbsp Fresh Chives over the top for a pop of color and freshness.
Taste and adjust seasoning if needed. The flavors should be bright and tangy with a creamy richness from the blue cheese. This slaw keeps well covered in the refrigerator for up to 3 days, though it’s best served fresh.
Pro Tips For Making Blue Cheese Coleslaw Recipe No Mayo
- Shred cabbage thin: Use a sharp knife or mandoline to slice the cabbage paper-thin—I learned this the hard way after chewing through chunky slaw that just didn’t cling to the dressing.
- Crumble cheese last: Wait to fold in the blue cheese until right before serving, or it’ll bleed into the buttermilk dressing and turn the whole thing gray.
- Salt the cabbage: Toss the shredded cabbage with ½ teaspoon salt and let it sit 10 minutes, then squeeze out the excess water—this keeps the slaw crisp instead of soggy.
- Balance the tang: Taste as you go with the apple cider vinegar; I was skeptical until I tried it, but a splash of honey or sugar (just ½ teaspoon) rounds out the sharpness without sweetening it.
Common Mistakes When Making Great blue cheese coleslaw recipe no mayo
Over-Salting the Dressing
Blue cheese is naturally salty, so go easy on the 0.75 tsp Salt in the dressing. I always taste after adding the cheese—you can usually reduce the salt by half and still have perfect flavor. 💡
Skipping the Rest Time
Letting the slaw rest for at least 1 hour in the fridge is crucial. This allows the cabbage to soften slightly and absorb the dressing. If you serve it immediately, the flavors won’t meld properly.
Using Low-Quality Cheese
Pre-crumbled blue cheese often contains anti-caking agents that affect texture. Splurge on a wedge of Maytag or Gorgonzola and crumble it yourself. The difference in creaminess and flavor is noticeable.
Drowning the Slaw
Start with ¾ of the dressing and add more as needed. Too much liquid makes the slaw soggy. The cabbage will release water as it sits, so less is more initially.
Uneven Shredding
Thin, even shreds of cabbage are key for consistent texture. Use a sharp chef’s knife or the shredding disc on your food processor. Avoid thick cuts that stay too crunchy.
Forgetting to Taste
Always taste before serving. The acidity from 3 tbsp Apple Cider Vinegar might need balancing with an extra pinch of 1 tbsp Granulated Sugar depending on your vinegar’s sharpness. 🌟
Nutrition Facts
Frequently Asked Questions
Can I use a different cheese instead?
Yes! If blue cheese is too strong, try feta or goat cheese for a milder flavor. They still add creaminess and tang without overpowering the slaw.
How long does it keep in the fridge?
It stays fresh for up to 3 days in an airtight container. The cabbage softens slightly but retains its crunch when stored properly.
Can I make this ahead of time?
Prepare the dressing and veggies separately, then combine up to 4 hours before serving. This keeps the texture crisp.
What if I don’t have buttermilk?
Mix 1 tbsp lemon juice or vinegar into regular milk and let sit for 5 minutes. It works just as well!
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