Salads
This bacon blue cheese coleslaw recipe delivers the perfect balance of smoky, salty, and tangy flavors that’ll have everyone asking for seconds. 🔥 The secret lies in crispy bacon bits that add a satisfying crunch, sharp blue cheese crumbles for that creamy bite, and a zesty dressing that ties everything together.
I developed this recipe after realizing how much my family loved the combination of bacon and blue cheese—it’s become a staple at barbecues and cookouts.
The beauty of this coleslaw is its versatility—it works as a side for burgers, sandwiches, or even as a topping for tacos. The cabbage stays crisp, the bacon remains perfectly crispy, and the blue cheese adds just the right amount of tang.
With minimal prep and maximum flavor, this dish is a game-changer for any meal. The dressing is simple but packed with flavor, ensuring every bite is bursting with taste.
What sets this recipe apart is the texture contrast: the crunch of the cabbage and bacon against the creamy blue cheese and tangy dressing. It’s a crowd-pleaser that’s easy to make ahead and even better the next day.
Whether you’re hosting a summer gathering or just craving a delicious side, this coleslaw will elevate your meal without stealing the spotlight.
Ready in just 30 minutes, this recipe is perfect for busy weeknights or special occasions. The ingredients are simple, but the flavor is anything but basic. Let’s get started—your taste buds will thank you!
Ingredients for bacon blue cheese coleslaw
Crisp cabbage, smoky bacon, and tangy blue cheese—this crowd-pleaser needs just 13 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 6 cups | Shredded, outer leaves removed |
| Red Cabbage 🥬 | 2 cups | Shredded, adds vibrant color |
| Thick-Cut Bacon 🥓 | 1 lb | Cooked crispy, chopped into bits |
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp variety preferred |
| Mayonnaise 🥫 | 1 cup | High-quality for creaminess |
| Buttermilk 🥛 | ¼ cup | For tangy dressing |
| Apple Cider Vinegar 🍎 | 2 tbsp | Adds bright acidity |
| Honey 🍯 | 2 tbsp | Balances tanginess |
| Dijon Mustard 🌶️ | 1 tbsp | For depth of flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle kick |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
The bacon is non-negotiable here—thick-cut stays crispy longer and adds that perfect smoky crunch. Grab applewood-smoked if you can find it, but any good-quality bacon works. Costco or Trader Joe's usually have great deals on thick-cut. For the blue cheese, Gorgonzola Dolce or Stilton add extra depth, but regular blue cheese crumbles from the grocery store work perfectly fine. The cabbage mix is key: green for crunch, red for color—no need for fancy organic, just make sure it's crisp and fresh.
No bacon? Crispy pancetta bits are a great swap, though they won’t have that smoky flavor. Short on blue cheese? Feta crumbles add a milder tang, but you’ll lose that creamy bite. The dressing can be made ahead—just store it separately until ready to toss. Substitute apple cider vinegar with white vinegar or lemon juice if needed, but the honey is essential for balancing the tang. If you’re feeling fancy, add 1 tbsp of crumbled bacon to the dressing for extra richness.
This coleslaw tastes even better the next day—make it ahead and store in the fridge for up to 4 days. The bacon stays crispy if you layer it on top just before serving. For extra crunch, add the bacon fresh right before eating. The dressing keeps for 1 week in the fridge, so double it if you’re making a big batch. Portion into containers for easy grab-and-go sides—perfect for picnics or potlucks.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this recipe when I’m too tired to dice cabbage into perfect matchsticks—just tear the leaves into bite-sized chunks. The red and green mix gives it that pretty color without fuss, and honestly? No one notices the uneven pieces once the bacon and blue cheese get involved.
- Salty-Sweet Crunch Bomb: That first bite of crispy bacon crumbles against the tangy blue cheese? It’s like a party in your mouth. The mayo ties it all together—creamy enough to coat every shred, but the bacon’s smokiness cuts through the richness. I’ll be real: I’ve eaten this straight from the bowl.
- Tailgate or Tuesday: Between us, this slaw is my go-to for game days and lazy weeknights. Pack it in a jar for lunch the next day, or pile it high on burgers when company comes over. (Yes, even on a Tuesday night when I’m craving something indulgent but don’t want to cook.)
- Leftovers That Don’t Suck: Most slaw turns sad after a day, but this one? The flavors deepen overnight. I make a double batch for BBQs—it keeps well in the fridge, and the bacon stays crispy longer than you’d expect. Budget win: thick-cut bacon stretches further than you’d think, and cabbage is cheaper than takeout.
Step-by-Step instructions for bacon blue cheese coleslaw
Here's how to make this smoky, tangy slaw that's perfect for BBQs and picnics.
🔥 Step 1: Cook the Bacon Until Crispy
Line a baking sheet with parchment paper and arrange the 1 lb thick-cut bacon in a single layer. Place it in a 400°F oven and bake for 15-20 minutes until the edges are deep golden brown and the fat has mostly rendered out. Flip the bacon halfway through for even cooking.
Watch for that perfect crisp—it should snap when bent but not be burnt. Once done, transfer the bacon to a paper towel-lined plate to drain for 5 minutes. Chop the bacon into ¼-inch bits using kitchen shears or a knife, preserving all that smoky flavor for your slaw. Don't skip draining the fat—it keeps your dressing from getting greasy.
👨🍳 Step 2: Shred the Cabbage for Maximum Crunch
Remove the outer leaves from both the 6 cups green cabbage and 2 cups red cabbage—they're tough and won't shred nicely. Quarter each head and separate the wedges. Using a sharp knife, cut each wedge in half vertically, then slice thinly from the core outward, keeping the knife parallel to the cutting board for even shreds.
Here's the thing—you want paper-thin shreds that'll stay crisp even after mixing with the dressing. If you're using a mandoline, set it to 1/16-inch thickness. Transfer the shredded cabbage to a large mixing bowl as you work. The red cabbage will add beautiful color contrast to your finished slaw.
🥘 Step 3: Make the Creamy Blue Cheese Dressing
In a medium bowl, whisk together the 1 cup mayonnaise, ½ cup buttermilk, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 2 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper. The mixture should be smooth but still slightly thick—this is your base before adding the cheese.
Now fold in the 1 cup blue cheese crumbles using a rubber spatula. You'll see little blue specks throughout the dressing, which will give your slaw that signature tangy punch. Taste and adjust seasoning—you might want to add a pinch more salt or a splash of vinegar to balance the sweetness from the honey.
🍽️ Step 4: Combine Everything for Perfect Texture
Add the shredded cabbage and chopped bacon to the bowl with the dressing. Using your hands (I know it seems weird, but trust me), gently toss everything together until the cabbage is evenly coated and the bacon bits are distributed throughout. The cabbage should look glossy but not soggy—if it's too dry, add 1-2 tablespoons of dressing at a time until just combined.
Let the slaw sit at room temperature for 10 minutes before serving. This gives the flavors time to meld together. The cabbage will soften slightly but still maintain that satisfying crunch. If you're making this ahead, cover and refrigerate for up to 24 hours—the flavors actually improve overnight.
🌿 Step 5: Garnish and Serve with Confidence
Transfer the slaw to a serving bowl and sprinkle with the 2 tbsp chopped fresh chives. Give it one final toss to distribute the chives evenly. The bright green color will make your slaw look as good as it tastes. Serve immediately alongside your favorite BBQ dishes, burgers, or sandwiches.
Each bite should deliver that perfect balance of crunchy cabbage, smoky bacon, tangy blue cheese, and sweet-tangy dressing. The acidity from the vinegar and mustard cuts through the richness of the bacon and cheese, while the honey adds just enough sweetness to tie everything together. Enjoy!
Pro Tips For Making Bacon Blue Cheese Coleslaw
- CRISP THE BACON LOW: Thick-cut bacon takes forever at high heat, and you’ll end up with sad, uneven crispness. Cook it at 275°F (135°C) in a cold skillet for 15-20 minutes, flipping once—it renders fat slowly and crisps perfectly without burning. Trust me, the wait is worth it for that glassy, snappy bite.
- SHRED CABBAGE SMALL: Big chunks of cabbage mean a slaw that’s still crunchy after 24 hours. Use a mandoline or knife to cut both green and red cabbage into matchsticks—no wider than 1/8 inch. The smaller the pieces, the faster the mayo coats them, and the more evenly the blue cheese distributes.
- TOSS WITH DRY HANDS: Wet fingers make the dressing clump and turn your slaw into a soggy mess. Pat the shredded cabbage thoroughly with a clean towel before mixing, and use a second dry towel to wipe your hands between tosses. It’s a pain, but the difference in texture is night and day.
- ADD CHEESE LAST: Blue cheese crumbles dissolve into a salty sludge if mixed in too early. Fold them in right before serving—just a handful at first, then more to taste. If you’re prepping ahead, store the cheese separately and stir it in right before eating. Your slaw will thank you.
Make-ahead tips for this dish
Prep Ahead
This coleslaw tastes even better when made 24 hours in advance—the flavors meld beautifully overnight. I recommend assembling everything except the bacon, storing the dressing and cabbage mixture in an airtight container, and refrigerating.
The cabbage stays crisp if you use paper-thin shreds (as mentioned in Step 2). When ready to serve, simply add the bacon bits and toss. 🥬
Bacon Storage Hacks
Cook the bacon 2 days ahead if you're planning for a big gathering. Store the crispy bits in an airtight container at room temperature—they'll stay crunchy for 48 hours. For longer storage, freeze the bacon in single-serving portions (about ¼ cup per serving).
Thaw overnight in the fridge before adding to your slaw. This saves time on game day! 🥓
Dressing Make-Ahead
The dressing can be made up to 1 week ahead and stored in the fridge. Keep it separate from the cabbage until ready to combine—this prevents sogginess. When you're ready to serve, simply whisk the dressing again (it may thicken slightly) and toss with the cabbage.
I like to double the batch for future meals or sandwich toppings. 🥛
Portioning for Parties
For large gatherings, divide the coleslaw into individual serving containers (about 1 cup per person). Store them in the fridge and add fresh bacon bits just before serving to maintain crispness.
This makes it easy for guests to grab and go—perfect for potlucks or tailgating. Use clear plastic containers so everyone can see the vibrant colors. 🎉
Freezer-Friendly Tips
While the coleslaw itself doesn't freeze well (the cabbage gets mushy), you can freeze the dressing separately for up to 3 months. Thaw overnight in the fridge before using. For the bacon, freeze it uncooked in portions—just cook straight from frozen (add 5 extra minutes to the baking time).
This is a great way to prep components ahead for last-minute meals. ❄️
Last-Minute Touches
If you're short on time, use pre-shredded coleslaw mix (found in the produce section) to save 10 minutes of prep. Just skip the red cabbage for color if you're in a hurry.
For extra crunch, add ¼ cup toasted pecans or walnuts right before serving. These tips keep your slaw fresh and flavorful without sacrificing quality. 💡
Nutrition facts
Frequently asked questions
Can I make this coleslaw without bacon?
The bacon adds that signature smoky crunch, but you can absolutely substitute it! Try crispy pancetta bits or toasted pecans for a similar texture. If you're avoiding meat entirely, crispy fried shallots or toasted walnuts work well too. Just reduce the dressing slightly since these alternatives won't add moisture like bacon does.
How do I keep the cabbage extra crisp?
Shred the cabbage as thinly as possible—paper-thin slices stay crunchy longer. Use a sharp knife or mandoline set to 1/16-inch. Also, pat the shredded cabbage dry with a clean towel before adding the dressing to remove excess moisture. Chill the slaw for at least 1 hour before serving to help maintain crispness.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. Keep the bacon separate until serving to maintain crispness. The dressing can be stored separately for up to 1 week. For best texture, add fresh bacon bits just before eating. If the cabbage starts to wilt, toss with a little extra dressing to revive it.
Can I use this slaw as a sandwich topping?
This coleslaw makes an amazing sandwich topping—especially on pulled pork sandwiches or BBQ chicken wraps. The tangy blue cheese and smoky bacon complement rich meats perfectly. For extra flavor, add a sprinkle of crispy fried onions on top. Just be sure to press down gently to keep everything in place when serving.
What if I don't like blue cheese?
No problem! Swap the blue cheese for feta crumbles (milder tang) or sharp cheddar (for a creamy alternative). For extra richness, use Gouda or pepper jack. The dressing will still work perfectly—just adjust the salt to taste since different cheeses have varying salt levels. The honey and vinegar balance will still shine through!