Red, White and Blue Cheese Coleslaw

In preparation of one of my most favorite holidays, I will be sharing some fun and delicious ideas for your festive backyard barbeque.  I first learned of Bleu Cheese Coleslaw in Charleston, SC where it can be found as a side on just about every menu.  Some prefer eating it with a spoon, and others like it as an addition to their burgers and dogs.  My favorite way to eat this creamy and tangy slaw is atop a juicy hotdog with a drizzle of Dijon mustard.  You be the judge.

Boathouse Bleu Cheese Coleslaw


  • 2 heads green cabbage
  • 1/2 red onion chopped
  • 1 carrot, shredded
  • crumbled bleu cheese, to taste


  • 4 cups mayo
  • 1 1/2 cups sour cream
  • 1 cup half & half
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • salt, to taste
  • cayenne pepper, to taste

In large bowl combine cabbage, carrot, onion, and bleu cheese.  In another large bowl stir together mayo, sour cream, half & half, balsamic, olive oil, salt and pepper.  Blend together throughly.  Pour dressing over slaw ingredients and mix well until evenly distributed.

(Derived from The Boathouse restaurant on Isle of Plams, SC



Filed under All Posts, Charleston, Great for a barbeque, Holidays - 4th of July, Recipes

4 responses to “Red, White and Blue Cheese Coleslaw

  1. I think that we must be kindred spirits. I made bleu cheese cole slaw 2 weeks ago to put on my buffalo shrimp tacos…highly recommend it!

  2. natmax24

    Hell-o buffalo shrimp tacos with bleu cheese coleslaw – that sounds divine!

  3. Marlys

    Maybe I’ll make this for the shower!

  4. Judy

    Thanks for reminding me of this recipe Nat, I tasted it when we ate at The Boathouse and loved it. I’ll definitely be fixing it.

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