My brother in law, Brian Kelleher, was the General Manager at J. Alexander’s in Oak Brook, Illinois when I first met Dennis and they used to have this killer coleslaw on the menu. When I asked if he could get me the recipe, he obliged and simply pulled it out of a binder from the kitchen. The only problem was the recipe made 2 gallons of dressing since it was intended for restaurant service. It was quite a test of my math skills and I now understand the importance of the least common denominator as I managed to cut the recipe down to a more manageable 4 cups. It’s delicious as a regular salad dressing or dip, too.

MBC (Maytag Blue Cheese) COLESLAW

If you like blue cheese, you will love this coleslaw. It is tangy and very addictive. I serve this whenever I make Fried Chicken or BBQ Ribs and is always a crowd pleaser.
Course Salad, Side Dish
Cuisine American



  • 1/3 cup Cider Vinegar
  • 1/3 cup Sugar
  • 1 ½ tsp Black Pepper
  • 1 cup Mayonnaise (Hellman’s)
  • 1 cup Sour Cream
  • 1 TBSP Onion Powder
  • 1 TBSP Magic Seasoning (Paul Prudhomme)
  • 1 clove Garlic
  • 1 ½ TBSP Dijon mustard
  • 1 ½ TBSP Worcestershire sauce
  • 2/3 cup Buttermilk
  • 1 tsp Tabasco
  • 4 ounces Maytag Blue Cheese (or other artisanal blue cheese such as Point Reyes, Cave Creek or Rogue Cellars)
  • 4 ounces Danish Blue Cheese


  • 4 cups White Cabbage, cored & chopped (1/2 large cabbage)
  • 2 cups Red Cabbage, cored & chopped (1/4 large cabbage)
  • 1 cup Grated Carrots (2 carrots)
  • 1/2 cup Flat Parsley, chopped (1/2 bunch)
  • 1/2 cup Scallions, thinly sliced (1/2 bunch)
  • 1 1/2 cups Dressing



  • Place the sugar and vinegar in a blender or Vitamix and process on low for 30 seconds to dissolve the sugar.
  • Add the remaining ingredients, except the cheeses, and process on medium-high until well blended and smooth. It will be fairly thin.
  • Add 2 ounces of each cheese to the blender and process on medium to blend.
  • Cut the remaining cheese into ¼ inch cubes and fold into the dressing with a rubber spatula.
  • Refrigerate until ready to use.


  • Place all ingredients in a large bowl and toss with 1 cup of dressing. If it seems dry, add a bit more dressing.
  • Serve immediately or refrigerate for up to 1 hour.


  • The dressing will keep in the refrigerator up to 2 weeks.  Make sure to stir it well before using, as the vinegar may separate a bit.  
  • The coleslaw is best if tossed just before serving.
  • I find adding half of the cheese to the dressing thickens it a bit and gives a better consistency for folding in the remaining cubes of cheese.  
  • Leftover coleslaw will keep for a day or so in the fridge, but I find it really loses it’s flavor after the second day so it’s best to make it in smaller batches if you’re not feeding a crowd.  
Keyword Blue Cheese, Coleslaw, Maytag Blue Cheese, Slaw

2 Comments on “MBC COLESLAW”

  1. Good morning Kristina😀 Can’t believe I finally have access to this recipe. When Steve and I lived in Dalton, GA, J.Alexanders in Chattanooga TN was one of our favorite places to go and MBC Cole Slaw was one of favorite dishes. I’ve tried to replicate the recipe with no success. Now “Voila” here it is! Your recipes that I’ve tried have been big hits. Keep them coming!

    Sharyn P.

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