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Blue cheese coleslaw made with crunchy cabbage and our favorite easy blue cheese dressing is perfection. Add some crispy bacon or almonds to take it over the top.
How to make this blue cheese coleslaw recipe
We start by making the dressing first so that it has a little time to sit and the flavors to meld together while you're preparing the veggies. Don't worry, all you have to do is mix the ingredients in a bowl. Easy!
If you want to top your coleslaw with crispy bacon (which is always a good idea), then it's best to cook the bacon now. And remember, don't toss the bacon into the coleslaw or your crispy bacon will turn chewy, and no one wants that. Sprinkle it on top to keep it crisp!
Now, all that you have to do is thinly slice the cabbage and toss it with the dressing. A mandolin is handy for slicing cabbage thin (this is the inexpensive one that we use), but a sharp knife works, too. Or you can take it extra easy and open a bag of coleslaw mix as we sometimes do.
How long does this coleslaw last?
Coleslaw is best eaten within a few hours after it is tossed in the dressing. But unlike green salads, coleslaw can be kept and eaten as leftovers. The cabbage will go a little soft, but it will still be great to eat. It will keep for at least 3 days in your fridge.
What to serve with blue cheese coleslaw
If you have some leftover pulled pork (maybe from a batch of carnitas?) put some in a bun and top with this coleslaw. It's delicious!
And for another veggie side, try our smoky parmesan corn on the cob!
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- ½ cup yogurt
- ¼ cup mayonnaise
- ¼ cup crumbled blue cheese
- 2 teaspoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon minced red onion
- 1 tablespoon water
- 1 teaspoon pepper
- ¼ head purple cabbage (thinly sliced (3 cups))
- ¼ head green cabbage (thinly sliced (3 cups))
- Optional extras: ½ cup crumbled bacon, slivered almonds, or raisins
- Mix the dressing ingredients together in a small bowl then set aside. (The dressing is best after half an hour but can be used right away if needed)½ cup yogurt, ¼ cup mayonnaise, ¼ cup crumbled blue cheese, 2 teaspoons apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon minced red onion, 1 tablespoon water, 1 teaspoon pepper
- Add the thinly sliced cabbage to a large bowl. Pour the dressing over the top and mix well. Top with any or all of the optional extras.¼ head purple cabbage, ¼ head green cabbage, Optional extras: ½ cup crumbled bacon, slivered almonds, or raisins
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.