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.

Print Recipe Pin Recipe

Course Salad, Side Dish

Cuisine American

Ingredients

  

DRESSING

• 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

COLESLAW

• 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

Instructions

 

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.

COLESLAW

• 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.

Notes

KTINA’s TIPS

• 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