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Blue Cheese Jalapeno Coleslaw

The following recipe was first featured in the August 2014 issue of Traverse, Northern Michigan’s Magazine as a complement to a profile of Charlevoix’s barbecue baron, Adam Kline, and his epicurean exploits at his restaurant and food truck, Pigs Eatin’ Ribs.

blue cheese jalapeno slaw

Ingredients

Dressing

  • 4 cups mayonnaise
  • 1 cup granulated sugar
  • 2 cups apple cider vinegar
  • ½ cup honey
  • 1 tablespoon prepared horseradish
  • 1 tablespoon kosher salt
  • 1 tablespoon celery seeds
  • 1 tablespoon celery salt
  • 2 teaspoons freshly ground
  • black pepper

Slaw

  • 1 head green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 red onion, finely sliced
  • 2 cups crumbled blue cheese
  • 2 jalapeño peppers, thinly sliced
  • 1 bunch fresh cilantro, roughly chopped

Preparation

Dressing

Combine ingredients in a bowl and whisk together.

Slaw

In a large mixing bowl, combine all ingredients together with slaw dressing and toss to combine.

Serves 6–8.