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Blue Cheese Slaw

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

This slaw has the perfect amount of creaminess and tanginess from the blue cheese and the vinegar.


  • 1/2 small head green cabbage
  • 1/2 small head red cabbage
  • 4 large carrots, scrubbed or peeled
  • 16 ounces mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces crumbled blue cheese, or gorgonzola
  • 1 cup chopped fresh parsley leaves


  • 1. Cut the cabbages in half and then in quarters. Preheat the Egg to 400º using direct heat and a cast iron grate. Grill the cabbage and carrots until char marks form. Remove from the grill and cut out the cores of the cabbage.
  • 2. Set up the food processor with the slicing blade and shred the carrots and cabbage. Transfer into a large bowl, discarding any very large pieces.
  • 3. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled cheese and parsley and toss together. Season to taste, then cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828