New recipes

Blue Cheese Coleslaw

Blue Cheese Coleslaw


  • 2 tablespoons red wine vinegar
  • 16 ounces purchased coleslaw mix
  • 1 cup crumbled blue cheese

Recipe Preparation

  • Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. DO AHEAD Can be made 2 hours ahead. Cover and chill.

Reviews Section

How to Make Celery, Carrot, and Blue Cheese Coleslaw:

Are you ready for this 15 minute blue cheese coleslaw recipe?

  • Mix blue cheese slaw dressing. In a medium bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Set aside.
  • Slice veggies. As thinly as you can, slice celery, carrots, and green onion. Add to bowl with dressing.
  • Toss blue cheese slaw together. Toss the veggies to coat and top with blue cheese. Season with salt and pepper to taste.

Tips for making the BEST keto blue cheese & bacon coleslaw:

  • I used a mandoline style food slicer to easily cut my own coleslaw, but you could also use a knife instead. I didn&rsquot use a prepackaged store-bought slaw mix because they usually have carrots included, and honestly, it&rsquos pretty simple to cut it yourself.
  • I shredded about 1/2 of a head of green cabbage and about 1/3 of a head of red cabbage. It equaled about 10 cups of cabbage altogether. If you just wanted to use only green cabbage, you could do that instead.
  • As far as the sweetness for the dressing, I started with a teaspoon of monk fruit, but if you like things sweeter, taste it and add a little more if desired.

How to Make Coleslaw

Coleslaw is so popular in the summer because it is a quick and easy no bake side dish! When it comes to homemade coleslaw you have two choices – either shred the veggies yourself or buy a bag of coleslaw mix.

I do both regularly, depending on my mood and how much of a hurry I am in. I also like to have more carrots in my coleslaw than most bags of coleslaw mix include. And if I am getting out my food processor to shred carrots I might as well shred the cabbage to.

So for this recipe I shredded the veggies myself in the food processor. But either way works fine, you just need to end up with a big bowl of shredded carrots and cabbage. No matter how you shred the vegetables this is an easy coleslaw recipe! Then I added half a cup of blue cheese crumbles and stirred it all together.

Combine the mayonnaise, sour cream, vinegar and cayenne pepper, mixing until smooth in a large bowl. Add the blue cheese crumbles and fold with mixture. Next, add the cabbage, carrots, red onion and mix until well incorporated.


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 181

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Creamy Blue Cheese and Bacon Coleslaw

This is kind of like a steakhouse wedge salad in a slaw form.

I am a total slaw sucker. Even a very mediocre coleslaw that comes in a tiny plastic cup alongside a deli sandwich has my attention. This summer I am going to be putting the grating blade of my food processor to work big time. I love coleslaws that are bright and crisp, I love coleslaws that are creamy, I love coleslaws that are practically salads, and I love coleslaws that are finely minced.

This Creamy Blue Cheese and Bacon Coleslaw is quite finely shredded, but not so finely that it doesn’t have some texture to stand up to the rich, creamy dressing. You are welcome to use low-fat dairy products if you wish. I didn’t.

Even though I like a very simple coleslaw to go on top of my pulled pork sandwiches and tacos and carnitas, I also like a more robustly flavored slaw on the side. I would also serve this Creamy Blue Cheese and Bacon Coleslaw with ribs, or just a plain old sandwich for a pretty perfect summertime lunch.

And I would make a batch of this to go on the side (NOT on top, that would be sacrilege) of my friend Elizabeth Karmel’s Carolina Cue Whole Hog Pulled Pork, which she will ship you from North Carolina. If you’ve not had whole hog pulled pork then you might not understand what the fuss is about, but trust me – no, more importantly, trust her, she’s a barbecue rock star, you will fall head over hoofs (sorry, that was a little gross).

She will also ship you the buns and the simple slaw to go with it, and unless you are silly you will also order the hush puppy mix and stone ground grits. We did this for Gary’s birthday last year and that was one happy group of people, let me tell you something.

Of course, the star of this coleslaw is blue cheese but playing an equally important role is the dressing. It’s creamy, smooth with just the right amount of mustardy kick.

This dressing is super easy to make. Not only does it work beautifully with this Blue Cheese Coleslaw but you could also use it as a dressing for green salads or as a sauce.

  • Measure out all the ingedients into a medium size bowl. everything together until smooth.
  • That’s it, you’re done!

Pro Tip: you can shred your own cabbage using a box grater or food processor. I’ve found that the bagged salad mixes found in the produce section of the grocery store to be really good and save a lot of time and energy.