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This viral Southern cheese slaw looks like coleslaw but eats like a creamy dip or cracker spread. Made with shredded Swiss cheese, peppers, and mayo – it’s the ultimate party appetizer that gets people talking.
Definitely not your mama’s coleslaw recipe!
Who Really Needs Cabbage Anyway?
You know that moment when you’re mindlessly scrolling and something makes you literally stop your scroll and jump up off the couch? That was me when I spotted this cheese slaw recipe on Southern Living.
The video looked like coleslaw, but it was being eaten with crackers? And it was made of cheese? Let me just run to the kitchen and whip this up real quick…
I can confirm that Cheese Slaw is a whole thing in my life now. There’s no turning back.
Totally have done the lunch thing where I pull the ‘slaw’ from the fridge, grab a pack of saltines, and just hoover it all in while standing at the kitchen counter. <– Honestly, my favorite kind of home alone lunch.
I’ve also served this at a couple of parties now, and people lose their minds over it. They look at me like, ‘why is this lady putting a bowl of coleslaw on her charcuterie board?’ but then they take a bite and the cheese slaw recipe disappears faster than they can say ‘pass the crackers.’
♥ 3 Reasons You’ll Love This Recipe:
- It’s ridiculously easy. No cooking, no complicated steps. Just mix, chill, and watch people wonder what magic you’ve worked.
- It foolishly looks like coleslaw. That shredded Swiss cheese could totally pass for cabbage from looks alone, which makes the first bite such a delightful surprise.
- It works everywhere. Charcuterie boards, potluck spreads, or that thing where you stand at the counter and inhale cheese straight from the bowl. No judgment here.
More Slaw Recipes:
Looking for an actual coleslaw recipe? I’ve got you!
Ingredient Notes:
Swiss Cheese – You’ll need a whole pound of Swiss cheese! For the best results you’ll want to grate or shred your own from a block rather than use pre-shredded. We’re loving this little cheese grater lately, but I do use my food processor when I have a big cheese shredding job.
Mayonnaise – I’m a Kraft mayonnaise girl, but use what you love. We haven’t tested this with Miracle Whip and it will definitely change the flavor profile, but I feel like (in this one instance) it would probably be pretty okay here.
Peppers – We add finely chopped jalapeno peppers and mild tangy banana peppers. This doesn’t really make for a spicy dip, because it’s all balance with the cheese.
Scallions – They add a nice touch of flavor and color to the slaw!
Salt – Just a pinch or add more to taste.
See the recipe card for full information on ingredients and quantities.
Food Processor
We use our Breville food processor in all kinds of recipes! It makes short work of chopping veggies and many other other tasks. This is our favorite food processor because it is so heavy duty and it will last!
Step by Step Instructions:
Use the large side of a box grater or food processor to shred the Swiss cheese and add it to a medium mixing bowl.
Add the remaining ingredients and stir gently to combine. Make sure everything is coated in the mayonnaise.
Cover the dish and refrigerate for at least one hour to allow the flavor to develop.
Serve with crackers, bread, etc for scooping and spreading.
Serving Suggestions:
Pile it on buttery Saltines for the full “sitting in grandma’s kitchen” experience, or get fancy with water crackers or pita chips.
Fresh veggies work great too – carrots, bell peppers, and cucumbers are all perfect for scooping.
This cheesy slaw is also fantastic on crostini for a more elevated appetizer situation.
I have yet to pile it on a smash burger, but I do have big plans to try this and I just know it’s going to be crazy good. Think my pimento cheese burger, but with cheese slaw!
Storage:
- Store covered in the refrigerator for up to 4 days.
- We do not recommend freezing this one.
- Don’t leave it out at room temperature for more than 2 hours.
Recipe FAQs:
While this recipe does contain diced jalapeno, the heat is really nicely tamed by all of the Swiss cheese. The banana peppers add more of a pickly tang to the dip. We don’t find this recipe to be spicy.
Absolutely, pre-shredded cheese will work just fine here. Don’t use the finely shredded kind though. The cheese slaw will have a better, more creamy texture if you shred the cheese yourself.
MORE DIPS & SPREADS:
- Refried Bean Dip
- Chili Cheese Dip
- Pickle de Gallo
- Cream Cheese Spread
- Beer Cheese Dip
- Keto Spinach Artichoke Dip
- Egg Roll Dipping Sauce
Cheese Slaw
Ingredients
- 1 pound Swiss cheese
- ¾ cup mayonnaise
- ¾ cup finely chopped mild banana peppers
- 1/3 cup finely chopped jalapeno
- 3 scallions finely chopped
- Pinch of salt
Instructions
- Use the large side of a box grater or food processor to shred the Swiss cheese and add it to a medium mixing bowl.
- Add the remaining ingredients and stir gently to combine. Make sure everything is coated in the mayonnaise.
- Cover the dish and refrigerate for at least one hour to allow the flavor to develop.
- Serve with crackers, crostini, or fresh vegetables.
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