Cheese Slaw – A Favorite Summer Dip

Paula Skulina
by Paula Skulina
36 Servings
30 min

Have you heard of Cheese Slaw? It’s not really slaw, it’s a delectable dip made with swiss cheese, green onions, jalapenos, and pepperoncinis.

Origin of this wonderful Concoction

I discovered this recipe in the Oh My Stars! Junior League of Roanoke Valley cookbook and have made it many times.

The real name of this dip is “Lib Wilhelm’s Cheese Slaw.” Lib Wilhelm was a well-known and much-loved caterer in Roanoke for over 40 years.

This recipe is quite famous and is associated with Roanoke, VA. In fact, it is frequently found in a search with these words, “cheese slaw recipe Roanoke VA”.

Suggestions for Serving

According to Wilhelm, this dip should be served in a hollowed-out cabbage.

I have not served cheese slaw in a hollowed-out cabbage but think that it’s a great idea. I usually serve it in a bowl with a basket of crackers beside it.

It is suggested to serve cheeseslaw with corn chip scoops but I’ve always served it with Triscuits.

This Cheese slaw recipe is delicious served with any cracker and it’s also great on baked potatoes.

What Gives it a Kick?

The kick of heat is thanks to finely chopped jalapeno peppers.

I can imagine that fresh jalapenos would be fabulous but I’ve always used Mt. Olive brand that I find on the pickle aisle at the grocery store.

Where I’ve Served this

I’ve served this at Supper Club, tennis socials, school functions, and lake parties where it is always a hit.

If this cheese slaw recipe sounds like a dip that you or a friend would enjoy, I hope you will pin it to a favorite board on Pinterest.

Cheese Slaw – A Favorite Summer Dip
Recipe details
  • 36  Servings
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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  • 1 pound Swiss cheese, coarsely shredded (I use my food processor.)
  • 1 bunch green onions with tops, chopped
  • 1/2 cup chopped mild banana peppers
  • 1/2 cup finely chopped jalapeno peppers (I use Mr. Olive brand found on the pickle aisle.)
  • Mayonnaise (I use Miracle Whip.)
  • 1 head cabbage (optional)

Combine the cheese, green onions, banana peppers, and jalapeno peppers in a bowl. Add enough mayo to bind and mix well.
Cover and refrigerate for 24 hours to allow the flavors to blend.
Serve in a hollowed-out cabbage or in a serving bowl.
  • Store in the refrigerator for up to 1 week. Add additional mayo if needed at serving time.
Paula Skulina
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  • Phy26425485 Phy26425485 on Jul 13, 2021

    Do not use Miracle Whip..unless

    you love it...changes the flavor

    of the original recipe..too sweet!

  • Ann Smith Ann Smith on Jul 13, 2021

    I have not tried the recipe but...... Miracle

    Whip is NOT mayonnaise!

    • See 11 previous
    • She29940072 She29940072 on Jan 04, 2024

      totally agree!