If you’re a fan of bold flavors, then Bobby Flay’s style of cooking is likely right up your alley — and this Blue Cheese Coleslaw is no exception.
It takes a backyard staple and gives it a creamy, tangy, gourmet-level upgrade with sharp blue cheese, crisp cabbage, and a dressing that packs a punch.
This recipe is a must-have alongside grilled burgers, BBQ ribs, or tucked into sandwiches. It’s not your average coleslaw — it’s cool, crunchy, and unapologetically full of flavor, just like Bobby would want it.
Why You’ll Love This Recipe
This slaw is creamy without being heavy, and every bite is loaded with texture and personality.
The blue cheese gives it a rich, tangy backbone, while the vinegar and mustard in the dressing brighten everything up. It’s the kind of side dish that people keep going back for.
Even better? It takes just 15 minutes to make and gets even better after a little time in the fridge. Make it ahead, pile it high, and serve it cold — perfect for hot summer nights and cookouts.
What You’ll Need
- 4 cups finely shredded green cabbage
- 1 cup shredded red cabbage (optional for color)
- 1 cup shredded carrots
- ½ cup crumbled blue cheese (more for garnish)
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Optional: chopped parsley or chives for garnish
Pro Tips
- Use a mandoline or sharp knife for thin, even cabbage slices — texture matters!
- Let the slaw sit for at least 30 minutes before serving so flavors meld.
- Blue cheese too strong? Sub half with crumbled feta for a milder option.
- Add extra crunch with chopped celery or thinly sliced green apple.
- This slaw is great as a burger topper or tucked into pulled pork sandwiches.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Chef’s knife or mandoline slicer
- Measuring cups and spoons
- Grater (if shredding fresh carrots)
Substitutions and Variations
- Dairy-free? Use vegan mayo and skip the sour cream — or sub with plant-based alternatives.
- No blue cheese? Try feta, gorgonzola, or goat cheese.
- Want it spicy? Add a pinch of cayenne or a chopped jalapeño.
- Add-ins: Chopped bacon, scallions, or roasted nuts add texture and boldness.
Make Ahead Tips
Make this slaw up to a day in advance — the flavor improves as it chills. Just give it a quick stir before serving.
Store covered in the fridge for up to 3 days. If it gets a little watery, just drain off the excess and stir in a spoonful of mayo to freshen it up.
Instructions
1. Prep the Vegetables
In a large mixing bowl, combine shredded green cabbage, red cabbage (if using), and carrots.
2. Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Toss with Blue Cheese
Pour the dressing over the shredded vegetables. Add crumbled blue cheese and toss until everything is well coated.
4. Chill and Serve
Cover and refrigerate for at least 30 minutes. Just before serving, garnish with extra blue cheese crumbles and chopped parsley or chives, if desired.
Leftovers and Storage
Store leftover slaw in an airtight container in the refrigerator for up to 3 days. It’s best within the first 24–48 hours.
If it starts to weep (release water), simply stir and add a spoonful of mayo to revive the texture.
Recipe FAQs
Q: Can I use bagged coleslaw mix?
Yes! It’s a great shortcut. Just use about 5–6 cups and skip the shredding.
Q: What’s the best blue cheese to use?
A creamy, mild blue cheese like Danish blue or gorgonzola works beautifully. Crumble it yourself for best texture.
Q: Can I make this vegan?
Yes — use vegan mayo and skip or sub the blue cheese with a plant-based cheese alternative.
Q: How do I keep it from getting watery?
Salt the cabbage lightly and let it sit for 10 minutes before mixing. Drain excess moisture and proceed with the recipe.
A Bold Twist on a BBQ Classic
This Bobby Flay–inspired Blue Cheese Coleslaw proves that a humble side dish can steal the spotlight.
Creamy, tangy, and full of fresh crunch, it’s the kind of coleslaw that people will remember — and request again.
Try it out and let me know how it went in the comments! Did you keep it classic or add your own twist? Either way, I hope this one becomes a staple on your table.