Bleu Cheese and Bacon Coleslaw

Dale Stanley


This recipe mixes a lot of my favorite things into one delicious dish.


★★★★★ 1 vote

No-Cook or Other


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cloves minced fresh garlic
1/4 c
red wine vinegar
1/2 tsp
worcestershire sauce
1/2 tsp
hot pepper sauce
1/4 c
sour cream
3/4 c
1 1/2 c
crumbled bleu cheese, divided
salt and fresh ground pepper, to taste


8-10 slice
bacon, cooked and crumbled
6 c
finely shredded cabbage
1 c
finely shredded carrots
green onions, green tops only, sliced
3 Tbsp
red wine vinegar
1 tsp
celery seed
1 1/2 c
bleu cheese dressing (from recipe above)
salt and freshly ground pepper, to taste

How to Make Bleu Cheese and Bacon Coleslaw


  • 1Preheat oven to 325. Bake bacon on rack on cookie sheet until crisp. Remove and let cool. Crumble.
  • 2FOR THE DRESSING: In a blender, process the garlic, vinegar, Worcestershire sauce, hot pepper sauce, sour cream, buttermilk and half of the bleu cheese until smooth.
  • 3Fold in the remaining crumbled bleu cheese - the mixture should be thick and chunky.
  • 4Taste and adjust seasoning with salt and pepper then refrigerate until ready to use.
  • 5FOR THE COLESLAW: Finely shred the cabbage and carrots in a food processor or with a grater, then transfer to a large bowl.
  • 6Add the green onions to the cabbage mixture and toss to combine.
  • 7Add the vinegar and celery seed to 1 1/2 cups of the bleu cheese dressing and stir to combine.
  • 8Toss the bleu cheese mixture with the vegetable mixture and season to taste with salt and pepper.
  • 9Cover and refrigerate for at least 1 hour.
  • 10Just before serving, fold in the crumbled bacon.

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About Bleu Cheese and Bacon Coleslaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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