This blue cheese coleslaw recipe is the simplest side salad we know. Three ingredients.

Bring this to your next backyard BBQ, family gathering or picnic.

Blue cheese coleslaw is almost always at our backyard barbecues and a frequent request for family gatherings. It takes only a few minutes to make and is incredibly tasty despite the short list of ingredients. It pairs well with burgers, pulled pork sandwiches, and grilled meats. You get crunch and creamy at the same time, and that faint saltiness and funky twang of the blue cheese in every bite. We sometimes make it to keep on hand to snack on, or to accompany our lunches during the week. Coleslaw makes for a hearty salad – another great choice to include in a picnic basket.

Light mayonnaise is used because for some reason, the full-fat version does not taste right as it can overpower the final product. Trust me on this. Try it with Kewpie mayonnaise. It is a Japanese version you should be able to find in your local Asian market. It is in cellophane bag with a drawing of a kewpie doll. Kinda creepy looking, but don’t let it fool you. This is good stuff.

We look for Maytag or Danish blue cheese, but have been known to use gorgonzola or a farmstead variety found at a local farmer’s market.

If you don’t like blue cheese, that’s OK! Substitute feta or crumbled goat cheese. It’s just as good.

Pro tip: DO NOT SALT. There is enough salt in the cheese already. Pepper is fine, but adding salt will start breaking down the cabbage and it will become weepy and soggy, and you don’t want that. You want the cabbage to retain its crispness, even after a couple of days. That is, if you somehow end up with leftovers.

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