Peppery Blue Cheese Slaw

This coleslaw has some bite. Hot peppers and crumbled blue cheese push it well past the mild, sweet slaws you get at most cookouts. It’s tangy, sharp, and funky in all the right ways.

The dressing balances lime juice and white wine vinegar with mayo, creating a creamy-tart base that wilts the cabbage slightly during the chilling hour without making it soggy. A pinch of sugar rounds off the acid without turning it sweet.

The blue cheese goes in right before serving, not during the chill. This keeps the crumbles intact so you get distinct pockets of sharp, creamy cheese scattered throughout instead of it dissolving into the dressing.

Pro Tips

• Shred the cabbage thin. Thick shreds don’t absorb the dressing well and make the slaw too crunchy and tough to eat.
• Use bottled hot red peppers for convenience, or slivered fresh jalapenos for a brighter, sharper heat.
• Chill for at least an hour. The cabbage needs time to soften in the acid and the flavors need time to meld.
• Toss the blue cheese in gently at the last minute. Aggressive mixing breaks the crumbles into mush.

Variations

• Add shredded carrots for color and a touch of natural sweetness.
• Swap blue cheese for crumbled feta for a milder, tangier version.
• Pile this slaw on pulled pork sandwiches or alongside grilled wings for a bold side.