Blue Cheese Coleslaw

I found this recipe some years ago while thumbing through my Grandmother’s collection. It’s a simple but versatile mayonnaise-based salad dressing, one that she used on a variety of salads, including an apple slaw that she frequently made. It adds a sweet, refreshing tang to salads and I knew it would be great for a classic coleslaw. But I wanted another layer of flavor and blue cheese was just the right touch.

With Labor Day sneaking up and the heat still with us, cold salads make a welcome addition to barbecues and picnics. Coleslaw is a simple “side staple”, one that’s almost always served alongside barbecue. In the South, there’s no doubt that we love our mayonnaise and we know it’s the ideal base for any good slaw.

Start by whisking real mayonnaise with a bit of sugar along with the bright tang of apple cider vinegar. Season with kosher salt and freshly cracked black pepper and blend in crumbled blue cheese. Chop your own cabbage and carrots, or shortcut with a slaw mix, then stir to coat.

That’s it. It’s a quick and easy update to an old favorite!

Blue Cheese Coleslaw

1 cup mayonnaise, we use Duke’s

¼ cup sugar

2 tablespoons apple cider vinegar

1 teaspoon kosher salt, or to taste

¼ to ½ teaspoon freshly cracked black pepper, or to taste

¼ to ½ cup crumbled blue cheese

6 to 8 cups slaw mix, about 1-½ packages, 14-ounces

In a large bowl stir together the mayonnaise, sugar, cider vinegar, kosher salt, black pepper along with the crumbled blue cheese, stirring and blending the blue cheese into the dressing.

It’s okay if some of the chunks of blue cheese remain intact.

Toss in half of the slaw mix, stirring to coat.

Add the remaining slaw mix, using all of it if you like a lighter dressing.

Chill for about 30 minutes before serving or serve right away.

The coleslaw is best served soon after it’s made. Makes 6 to 8 servings.