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  • 1 head green cabbage, sliced thinly
  • 1/2 cup finely shredded carrot
  • 1/4 cup finely chopped flat-leaf parsley
  • 3/4 cup crumbled Roquefort cheese, divided
  • 1/2 cup Mexican sour cream or regular sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon finely minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 dash hot sauce


  1. Place cabbage, carrot and parsley in a large bowl and set aside.
  2. In another bowl, whisk together 1/2 cup Roquefort cheese and remaining ingredients until smooth. Pour over cabbage and toss to coat. Cover and refrigerate 1 hour before serving.
  3. Sprinkle with remaining Roquefort cheese before serving.
Recipe by Doug Hosford.

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The recipe was originally published as Blue Cheese Coleslaw on

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