Blue Cheese Coleslaw with Creamy Dressing and Crispy Bacon

Blue cheese coleslaw made with crunchy cabbage and our favorite easy blue cheese dressing is perfection. Add some crispy bacon to take it over the top.

Blue cheese coleslaw is one of those sides I can’t stop sneaking bites of straight from the bowl. It’s made with crunchy cabbage and my go-to easy blue cheese dressing, which is creamy, tangy, and packed with bold flavor. Simple ingredients, big payoff.

I love how well this coleslaw balances richness with crunch. The cabbage stays crisp, and the blue cheese dressing coats everything just enough without weighing it down. It’s the kind of side that quietly steals the show at the table.

When I want to take it over the top, I’ll add crispy bacon or a handful of toasted almonds for extra texture. It’s perfect alongside grilled meats, sandwiches, or anywhere a classic coleslaw just won’t cut it.

How long does this coleslaw last?

Coleslaw is best eaten within a few hours of being tossed in the dressing. But unlike green salads, coleslaw can be kept and eaten as leftovers. The cabbage will soften slightly, but it will still be great to eat. It will keep for at least 3 days in your fridge.

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Blue Cheese Coleslaw with Creamy Dressing and Crispy Bacon

Prep: 15 minutes mins

Cook: 0 minutes mins

Total: 15 minutes mins

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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. 

6

Ingredients

The Dressing

• ▢ ½ cup yogurt
• ▢ ¼ cup mayonnaise
• ▢ ¼ cup crumbled blue cheese
• ▢ 1 teaspoons apple cider vinegar
• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon minced red onion
• ▢ 1 tablespoon water
• ▢ 1 teaspoon pepper

The Coleslaw

• ▢ ¼ head purple cabbage (thinly sliced – about 3 cups)
• ▢ ¼ head green cabbage (thinly sliced – about 3 cups)
• ▢ ½ cup cooked, crumbled bacon (see notes)

Instructions 

• 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, 1 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

Notes

Vinegar: We heard you! The amount of vinegar in this recipe has been reduced as some taste testers found the flavor too powerful. The new amount is much more subtle. 

Bacon: Cook a few slices of bacon in a pan over medium heat until crispy, about 10 minutes. Once it’s cooled, crumble it into this coleslaw. Chopped roasted almonds are another tasty way to add some crunch. 

Nutrition

Serving: 1 cup, Calories: 161kcal (8%), Carbohydrates: 6g (2%), Protein: 7g (14%), Fat: 12g (18%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 18mg (6%), Sodium: 332mg (14%), Potassium: 247mg (7%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 484IU (10%), Vitamin C: 34mg (41%), Calcium: 84mg (8%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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