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Ina Garten Blue Cheese Coleslaw Recipe

Ina Garten Blue Cheese Coleslaw recipe
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Ina Garten’s Blue Cheese Coleslaw is a fresh cabbage-based salad tossed in a creamy dressing made with mayonnaise, sour cream, vinegar, and blue cheese. It’s a more elevated version of traditional coleslaw—rich, tangy, and layered with flavor. With just the right balance of creaminess and crunch, this recipe adds a gourmet touch to casual meals.

Ingredients

Scale

  • ½ small green cabbage, finely shredded (about 5 cups)

  • ½ small red cabbage, finely shredded (about 5 cups)

  • 2 large carrots, grated

  • ¾ cup good-quality mayonnaise

  • ¼ cup sour cream

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon celery seed (optional, for extra flavor)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 6–8 ounces crumbled blue cheese (preferably Roquefort or Gorgonzola)

  • ½ cup chopped fresh parsley (optional, for color and freshness)

Instructions

Prep the vegetables

In a large mixing bowl, combine shredded green cabbage, red cabbage, and grated carrots. Toss lightly to mix and break up clumps.

Make the dressing

In a separate bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, celery seed (if using), salt, and pepper until smooth.

Add the blue cheese

Stir the crumbled blue cheese into the dressing, reserving a few tablespoons for garnish if desired.

Combine and toss

Pour the dressing over the cabbage mixture. Toss well to evenly coat the vegetables. Make sure all the slaw is covered with the creamy dressing.

Chill before serving

Refrigerate the coleslaw for at least 30 minutes before serving. This helps the flavors blend and the cabbage soften slightly.

Garnish and serve

Top with extra blue cheese crumbles and fresh parsley right before serving for added color and flavor.

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