What happens when you take Dutch-rooted coleslaw and marry it with the South’s beloved pimento cheese? You get Roanoke Valley’s most treasured culinary mashup: cheese slaw.
Renowned caterer and longtime Roanoke resident Lib Wilhelm didn’t just serve food—she created edible folklore. Her signature cheese slaw graced tables throughout the region for decades, becoming so deeply embedded in local culture that when she passed away in 2008, the recipe earned a place in her memorial tribute. That’s the kind of legacy most chefs only dream of.
The Junior League of Roanoke Valley immortalized Wilhelm’s creation in their 2000 cookbook Oh My Stars! Recipes That Shine, ensuring this “perfectly Blue Ridge delicacy” would live on for future generations.
Today, Roanokers continue honoring Wilhelm’s memory by keeping cheese slaw alive on local menus. You’ll find it at boutique grocery stores like Crystal Spring Grocery and featured in specialty dishes like Fork in the Market’s Ichiro Dog, proving that some culinary traditions are too good to let fade away.
Lib Wilhelm’s Cheese Slaw
Serves 16
1 pound Swiss cheese, coarsely shredded
1 bunch green onions with tops, chopped
½ cup chopped mild banana peppers
½ cup finely chopped jalapeño peppers
Mayonnaise (although Wilhelm herself was known to stray from her own recipe and use Miracle Whip for extra tartness)
1 head cabbage, optional
Combine the cheese, green onions, banana peppers, and jalapeño peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in the refrigerator for up to one week. Add additional mayonnaise if needed at serving time. Spoon the cheese mixture into a bowl, and serve with corn chips or crackers, or as a sandwich topping. Or, use a head of cabbage as a bowl by hollowing out its center.
This article originally appeared in the October 2025 issue.
