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This Blue Cheese Coleslaw is a bold, creamy side dish that brings a little something extra to the table. With its crunchy texture, tangy bite, and rich blue cheese flavor, it’s not your average slaw—and that’s exactly why we love it. Whether you’re serving it at a BBQ, with sandwiches, or at a luncheon, this standout salad is sure to steal the show.
There’s a place not too far from me called The Barn—it’s been around longer than I’ve been alive. Think ladies’ day out: sweet little shops, antiques you didn’t know you needed, with the sweetest little café tucked inside for a relaxing midday bite. It’s one of those places where you slow down a little and really enjoy the day. Every time we go, we have to stop for lunch.
The first time I tried their blue cheese slaw, I couldn’t stop thinking about it. It was creamy and tangy, and it had this bold bite that stuck with me in the best way. I knew right then I had to come home and recreate it. This recipe is my version, with a few little touches to make it just right for our table (and yours too)!
Ingredients Needed for Coleslaw with Blue Cheese
- Tri-color Coleslaw Mix: The shortcut hero—already shredded cabbage and carrots, so no prep work needed.
- Mayonnaise: The creamy base that brings everything together.
- Sour Cream: Adds a bit of tang and makes the dressing velvety.
- White Vinegar: Gives it a bright tang. Start small and adjust to your taste.
- White Sugar: Balances the tang with a little sweetness.
- Ranch Seasoning Mix: Just enough to boost flavor without being overpowering.
- Blue Cheese Crumbles: Star of the show—crumbly, creamy, and bold.
- Toasted Pecans: Optional but recommended for a nutty crunch.
- Chopped Parsley: Just for garnish, but it adds a fresh finish.
Coleslaw Lover?? Try my Classic Southern Coleslaw or Mexican Street Corn Slaw!
💡Shortcut Ideas 💡
- Bagged coleslaw mix is your best friend here.
- Pre-crumbled blue cheese saves time (no need to break it up yourself).
- Toasted pecans are often available pre-toasted and cut into pieces—look in the baking aisle or the snack nut aisle.
How To Make Blue Cheese Coleslaw
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Mix the Dressing
In a large mixing bowl, add mayonnaise, sour cream, vinegar (start with one tablespoon—you can always add more later), sugar, ranch seasoning, and blue cheese crumbles.
Whisk it together, give it a little taste, and adjust to your liking.
Step 2: Add the Coleslaw and Pecans
Toasting the pecans adds such a nice toasty flavor to the slaw. It only takes a few extra minutes to do this. You can also find toasted pecan pieces in the baking aisle of many grocery stores. Chop the roasted pecans.
Add the tri-color coleslaw mix and toasted chopped pecans. Stir until everything is well-coated and combined. It should look creamy and colorful with bits of blue cheese throughout.
Step 3: Chill in the Refrigerator
Cover and refrigerate for at least an hour. This gives all those flavors time to come together and makes the slaw even more delicious.
Step 4: Garnish and Serve
Right before serving, sprinkle a little extra blue cheese, toasted pecans, and chopped parsley on top for a pretty finish. Serve cold and enjoy!
Variations and Substitutions
- Not a fan of pecans? Walnuts or sliced almonds work great, or you can leave the nuts out altogether.
- Want a little kick? Add a pinch of red pepper flakes or a drizzle of hot honey for some heat and sweetness.
- No white vinegar on hand? Apple cider vinegar adds a stronger tang that still brightens up the slaw beautifully.
- Extra herb flavor: Try adding a little chopped fresh chives or dill for a fresh twist. I love parsley in this one!
- Blue Cheese Coleslaw with Bacon: Add in crispy crumbled bacon! Yum!
Recipe Tips
- Chilling Time is Important: This slaw really benefits from sitting in the fridge for at least an hour—those flavors get a chance to meld together beautifully.
- Toast those pecans: This may feel like an extra step, but it really adds a lovely nutty richness. If you have the time, it’s worth doing and takes minutes.
- Stir before serving: Some of the dressing may settle at the bottom of the bowl. Giving it a good stir ensures everything is well-coated.
- Adjust Creaminess: Slaw texture is personal! Some folks like it lightly dressed, others love it creamy. That’s why starting with less mayo and adjusting after chilling is the best way to get it just right for your taste.
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Recipe FAQs
Absolutely! You can use regular coleslaw mix instead of tri-color—there’s no difference in taste, just in the look. The tri-color adds a little pop of color with the purple cabbage and carrots, but if all you have on hand is the regular kind, it’ll still turn out delicious.
If you’re feeding a crowd with mixed tastes, it’s a good idea to start with a smaller amount of blue cheese. Let it chill, then give it a taste. You can always stir in more if it needs a little extra kick. That way, it’s still flavorful without overwhelming anyone who’s not a big blue cheese fan. My husband swears he doesn’t like blue cheese, but he likes this slaw.
If you’ve got a head of cabbage (or two) and a few carrots in the veggie drawer, you can throw together your own coleslaw mix in no time. You need about 6 cups total, so use any combination you have on hand.
Here’s what you’ll need:
4 cups thinly sliced green cabbage
1 cup thinly sliced purple (red) cabbage
1 cup shredded carrots
Storage Instructions
Make Ahead: This slaw is best when made 1 to 2 hours ahead so the flavors have time to meld. Want to get a jump on prep? You can whisk up the dressing the night before, then toss it with the coleslaw mix the next day.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Just stir it well before serving—some of that creamy dressing can settle at the bottom.
What to Serve With Coleslaw with Blue Cheese & Pecans
This Blue Cheese Coleslaw was made for BBQ season, y’all. It’s creamy, tangy, and holds its own next to smoky, saucy meats, making it the perfect side for everything from ribs to pulled pork. Try it with my Slow Cooker Pulled BBQ Chicken or Instant Pot Baby Back Ribs and you’ll see what I mean.
But don’t stop at BBQ—this slaw also shines at a Southern luncheon. Think egg salad, pimento cheese sandwiches, shrimp salad, or a comforting pasta salad. And if you’ve ever been to a tea room here in the South, you know Hot Chicken Salad Casserole is a staple—and this slaw is just the right creamy, tangy balance to go with it.
It’s the kind of dish that works in casual cookouts or more dressed-up gatherings, making it a true keeper.
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Blue Cheese Slaw
Ingredients
- 16 ounce tri color coleslaw
- ⅓ to ½ cups mayonnaise
- ¼ cup sour cream
- 1 – 2 tablespoons white vinegar, (or apple cider vinegar)
- 1 teaspoons white sugar
- ½ tablespoon ranch seasoning mix, dry mix (or to taste)
- 4 ounces blue cheese crumbles, plus more for garnish
- ¼ cup toasted chopped pecans, (optional) plus more for garnish
- chopped parsley, for garnish
Instructions
- In a large bowl, add the mayonnaise, sour cream, vinegar (start with 1 tablespoon and taste), sugar, ranch seasoning mix, and blue cheese. Whisk to combine.
- Add in the cabbage (tricolor coleslaw mix) and toasted pecans pieces. Then toss or stir to blend and coat the slaw.
- Refrigerate for 1 hour for flavors to meld.
- Garnish with more blue cheese crumbles, pecans, and chopped parsley. Enjoy!
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Made this for bbq with neighbors, they loved it. And so easy to make.
Thank you, Paula! I love that you share with neighbors! The are sure blessed to have a sweet neighbor and friend!