Creamy Blue Cheese Coleslaw with Tangy Dressing

Blue cheese slaw transforms a simple bag of coleslaw mix into a creamy, tangy side dish loaded with bold flavor. Shredded cabbage and carrots are combined with finely diced celery, crumbled blue cheese, and a savory Dijon-mayonnaise dressing for a slaw that is rich, sharp, and pleasantly savory without being sweet.

Unlike many classic coleslaws that lean sweet, this version stays bright and savory. The white wine vinegar and Dijon mustard cut through the richness of the mayonnaise, while garlic powder and black pepper underscore the blue cheese’s assertive tang. Celery contributes extra crunch and freshness, and the blue cheese crumbles create small bursts of salty, creamy flavor throughout each bite.

Using a pre-shredded coleslaw mix makes this recipe quick to assemble. Active prep takes about 10 minutes, followed by a brief chilling period so the flavors can meld and the cabbage relaxes into the dressing. The slaw keeps well refrigerated, so it’s a great make-ahead option for cookouts, potlucks, or busy weeknight meals.

Ingredient notes

Scroll to the recipe card below for full quantities and step-by-step instructions. The notes here explain key choices and simple swaps.

• Coleslaw mix – A 14-ounce (397 g) bag of pre-shredded coleslaw mix saves time and yields the right balance of cabbage and carrots. A mix that includes both green and red cabbage adds color and texture.
• Dijon mustard – Adds a subtle tang that deepens the dressing without making it taste like mustard.
• Garlic powder – Blends evenly into the dressing and provides a milder, more consistent garlic flavor than minced fresh garlic.
• Blue cheese – Crumbling blue cheese from a wedge gives the best texture and creaminess; pre-crumbled varieties will work but can be drier. Because blue cheese and mayo are salty, taste before adding any extra salt.
• Celery – Finely diced so the crunch is evenly distributed. It’s optional but recommended for added texture.

How to Make Blue Cheese Slaw

Combine the mayonnaise, white wine vinegar, Dijon mustard, garlic powder, and black pepper in a large bowl and whisk until smooth. Add the coleslaw mix and the diced celery, tossing to coat everything evenly. Finally, gently fold in the crumbled blue cheese so the pieces remain slightly intact and create pockets of flavor.

Cover and refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld and the cabbage to release a little moisture. Stir again just before serving to redistribute the dressing and blue cheese.

Why the dressing looks thick

The dressing will be fairly thick when first mixed; that’s intentional. As the slaw chills, the cabbage softens and releases a small amount of water, which will loosen the dressing naturally. If, after chilling, the dressing is still thicker than you prefer, add milk a teaspoon at a time until you reach the desired consistency.

Substitutions and variations

• Vinegar swap – Use apple cider vinegar or distilled white vinegar instead of white wine vinegar.
• Fresh herbs – Stir in 1 tablespoon of finely chopped parsley, chives, or dill for added freshness.
• Sweeter slaw – If you prefer a touch of sweetness, mix 1–2 teaspoons of honey or granulated sugar into the dressing.
• Lighter version – Replace half the mayonnaise with plain Greek yogurt for a tangier, lighter dressing.

Make ahead and storage

You can prepare blue cheese slaw up to 24 hours ahead. Store it tightly covered in the refrigerator and give it a good stir just before serving. The slaw will keep in an airtight container for up to 3 days, though the texture is best during the first 24 hours. Over time, the cabbage will continue to release moisture and the dressing will thin slightly.