Blue Cheese Coleslaw Recipe Barefoot Contessa: Tangy Cream With Bold Blue Cheese

This coleslaw elevates the classic with a bold twist that’s become my go-to for summer gatherings. The tangy cream dressing cuts through the richness of crumbled blue cheese, creating a perfect balance of flavors.

What sets this apart is the texture—crisp cabbage and carrots hold their own against the creamy dressing, while chunks of blue cheese add sharp, salty bites. It’s a vegetarian dish that doesn’t skimp on depth.

The Barefoot Contessa approach means simple techniques with restaurant-quality results. No fancy equipment needed—just a bowl, a whisk, and a little patience for the flavors to meld.

Serve it alongside grilled meats or as a standout side. The colors alone make it a table centerpiece.

Ingredients for Blue Cheese Coleslaw Recipe Barefoot Contessa

Crisp cabbage, tangy dressing, bold blue cheese. Pantry staples plus a few fresh picks.

The blue cheese is non-negotiable here—look for a creamy, mild variety like Maytag at Whole Foods or Trader Joe’s. Their house brands are solid if you’re on a budget. The cabbage should be fresh and firm (the good stuff, not pre-shredded). I always grab a wedge and shred it myself—takes two minutes and the texture is way better. Carrots add color and crunch, so pick bright orange ones without blemishes.

No buttermilk? Milk plus a tablespoon of vinegar works in a pinch. Don’t like blue cheese? Gorgonzola or feta are decent swaps, but they change the flavor profile. Mayonnaise can be Duke’s or Hellmann’s—whatever you’ve got. The celery seeds might seem small, but don’t skip them (worth the extra minute to find in the spice aisle). If you’re out, a pinch of celery salt helps.

This tastes best after a 2-hour chill—gives the flavors time to meld. Keeps in the fridge for 3-4 days, but honestly, it rarely lasts that long. The dressing might separate a bit; just give it a good stir before serving. Leftovers? Perfect on sandwiches the next day.

Step-by-Step Instructions for Blue Cheese Coleslaw

This method delivers the perfect balance of creamy, tangy, and bold blue cheese flavor every time.

Step 1: Prep the Vegetables Properly

Start by thinly shredding the green cabbage—I use a sharp chef’s knife for better texture than a food processor. You want fine, even shreds that hold up to the dressing without getting soggy. Peel and grate the carrots next; their sweetness balances the tang perfectly.

Place both in a large bowl and sprinkle with the 1 tsp kosher salt. Toss gently and let sit for 10 minutes. This draws out excess moisture, ensuring your coleslaw stays crisp. After 10 minutes, drain and pat dry with paper towels—this step is non-negotiable for the best texture.

Step 2: Whisk Together the Creamy Dressing

In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup sour cream, and 0.25 cup buttermilk. Whisk until smooth and creamy. The buttermilk adds a subtle tang that cuts through the richness, so don’t skip it.

Next, add the 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp granulated sugar, and 0.5 tsp celery seeds. Whisk again until fully incorporated. Taste and adjust the sugar if needed—some like it sweeter, but I find the 1 tbsp hits the perfect balance against the sharp blue cheese.

Step 3: Combine and Fold in the Blue Cheese

Pour the dressing over the cabbage and carrots. Using a large spoon or rubber spatula, gently fold everything together until evenly coated. Be thorough but don’t overmix—you want every bite dressed, but the cabbage should stay crisp.

Now, add the 1 cup blue cheese. I crumble it directly over the slaw so it distributes evenly. Fold it in gently, leaving some chunks intact for bursts of bold flavor. The cheese should be cold—it’ll soften slightly as it sits, but you want those distinct, creamy pockets.

Step 4: Chill and Garnish for Best Flavor

Cover the bowl and refrigerate for at least 1 hour (I prefer 2 hours if time allows). This lets the flavors meld and the cabbage soften just enough. Chilling also thickens the dressing slightly, so it clings beautifully to the vegetables.

Just before serving, sprinkle with the 2 tbsp fresh chives and 0.5 tsp freshly ground black pepper. The chives add a fresh, oniony brightness, while the pepper gives a subtle kick. Give it one final gentle toss and serve immediately—this slaw is best fresh and cold.

Make-Ahead Tips for This blue cheese coleslaw recipe barefoot contessa

Prep Ahead Strategy

I always shred the green cabbage and grate the carrots up to 24 hours in advance. Store them in separate airtight containers in the fridge with a paper towel to absorb moisture. This keeps them crisp and ready to go. 💡

Dressing in Advance

The creamy dressing can be made 1-2 days early. Whisk together the mayonnaise, sour cream, buttermilk, and other wet ingredients, then refrigerate. The flavors deepen beautifully overnight.

Blue Cheese Timing

Wait to crumble the blue cheese until just before combining. This prevents it from bleeding too much into the dressing. I use a fork to break it into ½-inch chunks for even distribution.

Final Assembly

Combine the vegetables and dressing up to 4 hours ahead, but hold the blue cheese and chives until 30 minutes before serving. This keeps the cheese firm and the chives fresh.

Storage Tips

Leftovers stay fresh in the fridge for 3-4 days in a sealed container. The flavors continue to meld, but stir well before serving. For best texture, add a splash of buttermilk if it seems dry. ❄️

Serving Day

On serving day, garnish with fresh chives and black pepper just before bringing to the table. This keeps the colors vibrant and the flavors at their peak.

Frequently Asked Questions