The bold, briny viral cousin of Southern pimento cheese, but made with Swiss and other white cheeses in its base, plus tangy pepperoncini, pickled jalapenos and green onion folded into mayo. It's a creamy scoopable sensation that takes on the appearance of a slaw and one that’s taken social media by storm.
Southern Cheese Slaw, My Way
When I first saw this across social media, I have to say I was certainly intrigued! I mean, who puts cheese in their coleslaw?
Turns out, apparently in the UK there is actually a cabbage coleslaw that contains shredded cheese and actually is called Cheese Slaw, but that's not the concept here.
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This recipe here is more akin to our pimento cheese except made with Swiss cheese instead of Cheddar and banana peppers and jalapenos in place of the pimentos.
Though I saw it in a quick video somewhere recently, Cheese Slaw appears to trace back to caterer Lib Wilhelm, whose recipe was featured in the 2000 Roanoke Valley, Virginia Junior League cookbook according to Southern Living. Apparently, those folks in Virginia have kept Cheese Slaw quite the secret from all the rest of us Southerners, at least until it was featured at Southern Living - where it went viral.
I can only assume that it got its name based on its appearance, because it really does look a lot like a cabbage coleslaw at first glance!
The original recipe used a full pound block of Swiss cheese, about 4 cups shredded, but I only had an 8-ounce block on hand. Once shredded on the large holes, I got about 3 cups, so I added some other white cheeses.
I also had some pepperoncini already opened so I subbed that in for the banana peppers called for in their recipe, green onion for their scallions, although I still don't know if they are actually two distinct onions to be honest, and pickled jalapeno for the fresh.
Here's what you'll need to make my version of Southern Cheese Slaw:
- 1 (8 ounce) block Swiss cheese, shredded on large holes (about 3 cups)
- 1 cup large shred white cheese (mozzarella, Monterey jack, pepper jack or white gouda)
- 1/2 cup sliced pepperoncini, chopped
- 1/2 cup sliced pickled jalapenos, chopped
- 1/4 cup sliced green onion
- 1 cup mayonnaise, more or less, as needed for desired consistency
- 1/2 teaspoon all-purpose seasoning, optional
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Since I'm using fresh green onion, you know I got the Clean Boss Veggie Wash (#ad) involved. With all of the produce recalls here lately, I highly recommend finding a good natural fruit and veggie wash for sure.
I'm using my rotary grater (#ad) for the cheese. Y'all. This grater is the tool you should have in your kitchen for sure. Easy to use, easy to clean and handy!
They generally come with slicing blades and at least two shredding blades. For this you'll want to use the large hole blade.
Quick and easy!
Stir together cheeses, pepperoncini, jalapeño and green onion in a large bowl.
Add mayonnaise.
Toss together, adding additional mayo as needed to adjust for desired consistency. Taste and add the all-purpose seasoning if using.
Cover and chill at least 30 minutes or up to overnight.
Ya gotta admit. It does look a lot like coleslaw!
Garnish as desired and serve with crackers or corn chips, or as a topping on burgers, hot dogs, in salads or as a sandwich filling. Also great as party sandwiches. I added a couple of sliced jalapenos and a sprinkle of Brit's Garlic and Herb Blend (#ad) to the top of mine just to add a little color. It contains sea salt, dried garlic, dried onion and crushed red pepper. I felt like the cheese spread needed a little something, so I ended up adding some to the dish too.
Also great for party sandwiches or even as a cheese filling in rolled tacos!
For more of my favorite snack recipes, check out this collection on my Pinterest page!
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