gertrude houlihan’s coleslaw

One of my favorite summer salads/coleslaws is Gertrude Houlihan’s Blue Cheese Coleslaw. It’s an old recipe from the newspaper that my mother’s been making for years and now, it’s a staple in our summer meals. I’ve shared the recipe on the blog a long time ago, but it’s so good that it deserves the spotlight. (I’d like to think my photography has improved a bit too since then!)

If you aren’t familiar with napa cabbage, it is kind of a cross between regular, green cabbage and lettuce and I just love the texture. It is more lettuce than cabbage, but holds up to dressing well, just like cabbage.

This is the perfect coleslaw for summer cookouts or simply as a side to a grilled dinner.

I’m not sure who Gertrude Houlihan is, but I’m sure glad I’ve got her coleslaw recipe.

Gertrude Houlihan's Coleslaw
Prep time
Total time
Recipe type: salad, side
Serves: 4-6
  • 1 medium head of napa cabbage, thinly sliced
  • 4 oz blue cheese crumbles
  • ¼ white onion, chopped
  • 1 clove garlic, minced
  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp celery seed
  • salt & pepper
  1. Layer cabbage and blue cheese. Chill.
  2. Whisk together remaining ingredients until emulsified.
  3. Toss dressing with cabbage and serve.


  1. Emily says

    Yay, I’m so glad to hear that! I’ll have to try it without the cheese sometime!

  2. says

    i love the concept of this site. Who would of thought that nutritionist actually eat? haha. i love how you lighten everything up without compromising flavour!

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