Salads
This bacon blue cheese coleslaw recipe delivers the perfect harmony of smoky, tangy, and creamy flavors in every crunchy bite. The crisp-tender cabbage and carrots provide the ideal base, while crispy bacon and crumbled blue cheese add layers of rich, savory depth.
I developed this recipe to create a side dish that stands out at any gathering—bold enough to be a main, yet simple enough for weeknight dinners.
The secret lies in balancing textures and flavors: thinly sliced cabbage and carrots stay crisp when tossed with a creamy dressing, while the bacon adds a satisfying crunch and smoky backbone.
Blue cheese crumbles melt into the mix, creating pockets of tangy richness that cut through the richness of fried foods. This coleslaw is versatile enough to serve alongside burgers, sandwiches, or even as a standalone appetizer.
What makes this recipe truly special is how the flavors develop as it sits. The dressing binds the ingredients while allowing the blue cheese to soften slightly, creating a cohesive bite with every forkful.
The bacon stays crispy, ensuring each piece delivers that satisfying crunch. Perfect for meal prep, this coleslaw keeps well in the refrigerator for up to five days, making it an ideal make-ahead dish.
For presentation, garnish with extra blue cheese crumbles and a sprinkle of chopped chives to elevate the visual appeal. Serve chilled for the best texture, and watch as everyone reaches for seconds. The combination of smoky, tangy, and creamy flavors makes this coleslaw a crowd-pleaser that's impossible to resist.
Ingredients for bacon blue cheese coleslaw
Six crisp ingredients and bold flavors—this coleslaw is a game-changer for any meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 6 cups | Shredded, medium thickness |
| Carrots 🥕 | 2 medium | Shredded, medium thickness |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked crispy, chopped |
| Blue Cheese 🧀 | 1 cup | Crumbled, aged variety |
| Mayonnaise 🥛 | ¾ cup | High-quality, full-fat |
| Buttermilk 🥛 | ¼ cup | For tangy dressing |
| Apple Cider Vinegar 🍎 | 2 tbsp | For brightness |
| Granulated Sugar 🍬 | 1 tbsp | Balances tanginess |
| Dijon Mustard 🌶️ | 1 tsp | For depth of flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced, for flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
The cabbage is non-negotiable—green cabbage holds its crunch better than red. Grab a 1.5 lb head from the store, and use a mandoline for even slices. Trader Joe's sells pre-shredded bags if you're short on time, but fresh is always better. Carrots should be firm and bright orange—skip the soft or rubbery ones. For the bacon, thick-cut makes all the difference. Cook it until crispy, then chop it into bite-sized pieces. Blue cheese? Aged varieties like Gorgonzola or Stilton have more depth than the pre-shredded stuff.
No buttermilk? Plain yogurt thinned with a splash of water works in a pinch. The mayo can be swapped for vegan mayo if needed, but trust me on the full-fat version—it keeps everything creamy. Short on chives? Green onions chopped fine do the trick. The sugar might seem odd, but it balances the tanginess of the vinegar. If you're sensitive to sweetness, reduce it to half a tablespoon. Pre-shredded cabbage? Rinse it well to remove excess moisture before mixing.
This coleslaw tastes even better the next day—flavors meld beautifully over time. Store it in an airtight container in the fridge for up to 5 days. The bacon stays crispy if you add it just before serving. For meal prep, I double the batch and keep it in two separate containers—one for the base and one for the dressing. Toss everything together right before eating to keep the crunch. Garnish with extra blue cheese and chives right before serving for that restaurant-quality touch.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe because it’s the kind of dish that feels like a hug—crunchy cabbage and carrots shredded just fine (no julienne skills required), crispy bacon bits that take two minutes in the pan, and blue cheese crumbled in like a flavor bomb. Honestly, the hardest part is deciding how much mayo to toss in.
- Salty-Sweet-Creamy Magic: That first bite? Crisp cabbage, smoky bacon, tangy blue cheese, and creamy mayo all playing together like a jazz trio. Between us, the blue cheese isn’t just an afterthought—it’s the star, cutting through the richness while the bacon keeps it addictive. (Yes, even on a Tuesday night.)
- Tailgates to Picnics: This slaw is my secret weapon for any gathering—potlucks, barbecues, or just a lazy Sunday with the kids. It holds up in heat, doesn’t wilt, and pairs with everything (burgers, grilled chicken, even a simple sandwich). I’ve made it for 4 and 40, and it’s always a hit.
Step-by-step instructions for bacon blue cheese coleslaw
This slaw delivers a perfect balance of smoky bacon, tangy blue cheese, and crisp crunch every time.
Cook the Bacon to Perfect Crispiness
Place the 8 oz thick-cut bacon in a cold skillet over medium heat. Cook slowly for 12-15 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. The slow cooking renders the fat beautifully while keeping the meat tender.
Transfer the bacon to a paper towel-lined plate to drain for 5 minutes, leaving the rendered fat in the skillet. Chop the bacon into small, even pieces while it's still warm—this makes it easier. Reserve 2 tablespoons of the bacon fat for the dressing later. If you don't have enough fat, don't worry; we'll use the mayonnaise to compensate.
Shred the Vegetables for Maximum Crunch
Remove the core from the 6 cups green cabbage and the 2 medium carrots. Using a mandoline or sharp knife, shred both vegetables into medium-thickness strips—about ¼-inch wide. The cabbage should yield 6 cups when shredded, and the carrots should give you 2 cups of shreds.
Transfer the shredded vegetables to a large mixing bowl. Here's the thing—if your cabbage is particularly dense, give it a quick toss with 1 teaspoon salt and let it sit for 5 minutes before combining with other ingredients. This helps soften the cabbage slightly while keeping it crisp.
Make the Tangy Dressing
In a small bowl, whisk together the 0.75 cup mayonnaise, 0.25 cup buttermilk, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper. The dressing should be smooth and slightly thick—if it looks too thin, let it sit for 10 minutes to thicken naturally.
Stir in the 2 tablespoons reserved bacon fat and 1 cup crumbled blue cheese. The blue cheese will dissolve slightly into the dressing, giving it that bold, tangy depth we love. Taste the dressing—it should be tangy, slightly sweet, and rich. Adjust the sugar or vinegar if needed to balance the flavors.
Combine Everything for Perfect Texture
Pour the dressing over the shredded vegetables in the mixing bowl and fold gently with a spatula. Add the chopped bacon and toss everything together until evenly coated. The key here is to mix just enough so the cabbage stays crisp—overmixing will soften it too much.
Let the coleslaw sit in the refrigerator for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully and the dressing to soak into the vegetables without making them soggy. If you're short on time, wait 15 minutes—just know the texture will be slightly firmer.
Garnish and Serve with Confidence
Before serving, give the coleslaw one final gentle toss to redistribute the dressing. Sprinkle the 2 tablespoons chopped fresh chives on top for a bright, fresh finish. The chives add a pop of color and a subtle onion-like flavor that cuts through the richness of the blue cheese and bacon.
Serve immediately with grilled sandwiches, burgers, or as a side dish for barbecue. The contrast of crisp cabbage, smoky bacon, and creamy blue cheese makes this slaw a crowd-pleaser. Store any leftovers in an airtight container in the fridge for up to 3 days, though it's rarely around that long!
Pro Tips For Making Bacon Blue Cheese Coleslaw
- CUT CABBAGE SMALLER THAN YOU THINK: I used to slice cabbage into big, dramatic wedges—looked fancy, but it stayed crunchy and uneven. For this slaw, shred it into thin, quarter-inch strips (a mandoline helps if you’re impatient). The smaller pieces soften just enough to marry with the dressing without turning mushy, and they actually taste better when every bite has that perfect texture balance.
- COOK BACON LOW AND SLOW: Cranking the heat for crispy bacon is tempting, but for this dish, you want it tender enough to bite into without it turning into a chewy rubber band. Cook thick-cut bacon at 275°F (135°C) until it’s just past crisp—about 20-25 minutes—so it’s flexible but still holds its shape. Let it cool slightly before crumbling, or the dressing will turn into a sad, greasy puddle.
- DRESS IT IN STAGES: Dumping all the mayo and blue cheese crumbles on the cabbage at once guarantees a soggy, clumpy mess. Instead, toss half the cabbage with a third of the dressing first, then fold in the bacon and remaining ingredients. Finish with the rest of the dressing—this keeps the texture crisp and lets the blue cheese melt just enough to coat without dissolving into a paste.
- USE AGED BLUE CHEESE, NOT CREAMY: That soft, spreadable blue cheese? Skip it. For this slaw, grab a wedge of aged blue like Gorgonzola or Roquefort—the crumbles hold their shape better and add a sharper, tangier bite. If you’re stuck with the creamy kind, sprinkle it on top at the very end so it doesn’t turn the whole thing into a sauce. Trust me, the texture makes a real difference.
Creative variations of this bacon blue cheese coleslaw
Smoky Bacon Twist
Swap the crispy bacon for thick-cut smoked bacon (like Applegate Naturals) to deepen the smoky flavor without extra cooking time. Cook it as usual, but add ½ teaspoon smoked paprika to the dressing for an extra layer of warmth.
I love this version with pulled pork sandwiches—the smoky notes complement the pork perfectly. 🌶️
Caramelized Onion Upgrade
Add 1 cup caramelized onions to the base for a sweet, jammy contrast. Cook 2 large yellow onions in 1 tbsp butter over low heat for 30 minutes until golden.
Fold them into the coleslaw just before serving so they stay crisp. This adds a luxurious touch that feels restaurant-worthy. 🍯
Spicy Kick Option
For heat lovers, stir in 1 tbsp hot honey or ½ tsp cayenne pepper with the dressing. I also add ¼ cup crumbled pepper jack cheese alongside the blue cheese for a sharp, spicy contrast. This version pairs amazingly with spicy wings or loaded fries. 🔥
Apple Cider Vinegar Swap
Replace the apple cider vinegar with balsamic vinegar for a deeper, fruitier tang. Add ½ teaspoon cinnamon to the dressing for a subtle autumnal note. This works beautifully with roast pork or holiday ham. The balsamic adds complexity without overpowering the blue cheese. 🍇
Nutty Crunch Addition
Toss in ½ cup toasted pecans or walnuts for extra crunch. Toast them in a dry skillet over medium heat for 3-4 minutes until fragrant. This adds a buttery richness that balances the tangy blue cheese.
I love this version with grilled chicken salads or as a topping for taco bowls. 🌰
Lighter Mayo Version
For a lighter dressing, replace half the mayo with Greek yogurt (like Fage 2%). Add 1 tsp lemon juice to brighten the flavor. This keeps the slaw creamy but less heavy. It’s perfect for summer BBQs when you want something refreshing but still flavorful. 💛
Nutrition facts
Frequently asked questions
Can I use red cabbage instead of green?
Yes, but the color and flavor will change slightly! Red cabbage has a sweeter, milder taste and will give your slaw a beautiful purple hue. For best results, use 4 cups red cabbage and 2 cups green cabbage to maintain texture. The red cabbage may also release more moisture, so drain it well after shredding.
How do I keep the cabbage extra crisp?
Salt the shredded cabbage with 1 teaspoon salt and let it sit for 5-10 minutes before mixing with other ingredients. This draws out excess moisture. Also, use a mandoline for even slices and avoid overmixing after adding the dressing. For extra crunch, chill the slaw for at least 30 minutes before serving.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days. Keep the bacon separate until ready to serve to maintain crispiness. If the dressing separates, give it a quick stir before eating. For best texture, let it sit at room temperature for 10 minutes before serving. The flavors actually improve after the first day!
Can I make this slaw without mayo?
Replace the mayo with ½ cup Greek yogurt plus ¼ cup sour cream for a lighter version. Add 1 tablespoon apple cider vinegar to maintain tanginess. For extra richness, stir in 1 tablespoon melted butter. This version works well for those watching fat intake but still crave creamy flavor.
What's the ideal serving temperature?
Serve chilled at 40-45°F for the best texture and flavor balance. The cold temperature helps maintain the cabbage's crunch while letting the blue cheese and bacon flavors shine. If serving at a picnic, pack it in a cooler with ice packs. For a warm-weather BBQ, this slaw stays refreshing even in hot conditions.