Reviewed: Jul. 21, 2008

I made this the other day, it is awesome! We all loved it!

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Jenna

	Cooking Level: Expert
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Reviewed: Apr. 9, 2008

I left out the sour cream and this recipe was great! Thanks

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This was pretty tasty, but i was hoping for something more similar to the slaw served at J.Alexanders. This is good base, but I will keep trying!UPDATE: I think it would make a difference if you use a highquality blue cheese... all my store had was Treasure Cave, which is mild. Also, next day my cole slaw was not at all runny, I think the key is really draining it well of the cider mixture.

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TORTUGAS2X

	Cooking Level: Intermediate Home Town: Coraopolis, Pennsylvania, USA
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Reviewed: Mar. 19, 2007

Oh my lord this was amazing. And a surprise to the palate of our guests. Expecting a normal coleslaw and hit with the blue cheese! Fantastic. Tip: If you don't like your coleslaw runny (it's pretty runny) add more coleslaw mix. For us it was perfect!

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Allison

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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Reviewed: Dec. 28, 2006

I had my heart set on a good blue cheese cole slaw like a nearby restaurant serves. This hit the spot - sort of. It's not as creamy as I like and I think there's too much vinegar. Tasted good the first night, but after a night in the fridge it was swimming in an inch of dressing at the bottom of the bowl.

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cupatee


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Reviewed: Dec. 12, 2006

This recipe was the hit of the party I took it to. I tripled the recipe, and the only thing I would do differently is make the mix on the side and add it sparingly. I had too much of the liquid and had to keep pouring it out as the coleslaw got eaten. This a a great one!

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OrangeBlossom


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Reviewed: Nov. 9, 2006

This is was a great jumping off point for me. I would have never thought to use bleu cheese. However, since you got my creative juices flowing I added 2 chopped apples with skin on, 1 cup crushed walnuts and 1 3/4 cup plump craisins and fresh cracked pepper. It was yummy! It was a huge hit at a recent pot luck and everyone was asking for the recipe. Definitely make it again!

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A Korean

	Cooking Level: Beginning Home Town: Ogdensburg, New York, USA Living In: Montreal, Quebec, Canada
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Reviewed: Aug. 25, 2006

Really good. The only thing I did differently was to use regular onions. It definitely benefits from sitting in the fridge overnight. Thanks!

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Caroline C

	Cooking Level: Expert
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Reviewed: Jul. 23, 2006

This is delicious. It is way too much dressing for 16oz of cabbage though. I shredded an entire cabbage and there was plenty to cover. I took this to a dinner party last nite and one guest said "this is amazing cole slaw". If you like cole slaw and blue cheese, you'll like it!

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Nancy


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Reviewed: Jul. 14, 2006

I felt this coleslaw was a bit overpowering with the bleu cheese. The longer it sat the stronger it got too.

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azhippityhop


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Reviewed: Apr. 11, 2006

I followed this recipe exactly as written and we loved it!! I made it and the Restaurant Style Coleslaw from this site and I couldn't decide which was better. They are both awesome, but the blue cheese is especially good for a change of pace!

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Erin

	Cooking Level: Expert Living In: Webster City, Iowa, USA
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Reviewed: Feb. 11, 2006

We love bleu cheese but did not enjoy this recipe at all. First taste was OK but went downhill after that. Will NOT make again.

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MttaLeslie

	Cooking Level: Intermediate Living In: Marietta, Ohio, USA
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Reviewed: Jan. 7, 2006

This was great! I used double the bleu cheese but kept everything else the same. Served it with Best Beef Dip Ever found on this website.

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Ladybug76


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Reviewed: Sep. 17, 2005

Fabulous recipe! A friend made this for a surprise birthday party and everyone raved about it. Went great with beef tenderloin.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Sep. 13, 2005

I didn't change anything - Normally I make coleslaw a day or two in advance but I wouldn't suggest that for this one unless you are looking for a VERY strong blue cheese taste. It was great a few hours after making it - the next day it was strong (ok for me but maybe not for others!). Thanks submitter!

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Aug. 7, 2005

I followed the recipe exactly and I found that there was too much dressing and salt for my tastes. Next time I make this I will cut back on the mayo and salt. The slaw is definitely edible (the flavors meld really well). Just my personal taste, but it was a bit saucy. I WILL make this again!

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Jul. 3, 2005

I really enjoyed this coleslaw. I think it tasted better after it sat in the refrigerator overnight. The sauce absorbed into the coleslaw more.

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Bleu Cheese Coleslaw

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