It’s not even close; this is the best Blue Cheese Coleslaw recipe on the web! It has a creamy, delicious dressing with crumbled bacon tossed with red and white cabbage and fresh jalapeno for a kiss of heat!

This bleu cheese slaw goes fantastic with Sausages, Hot Dogs, Pulled Pork, and Buffalo Chicken as a condiment, or just serve it as the perfect elevated coleslaw at your next party.

Why You Should Make This Recipe

I’ll keep this short and sweet: Bacon and jalapenos. Those two ingredients take your average slaw to a whole new level. Along with a homemade coleslaw dressing and high-quality crumbled bleu cheese, this recipe is a must for any bleu cheese lover.

white bowl filled with coleslaw topped with scallions and blue cheese crumbles

What You Need For This Recipe

Cabbage: I use fresh red and white cabbage because it looks pretty. After a few days, the slaw will turn pink from the red cabbage, which will bleed into the dressing. It’s still good to eat, but keep that in mind. You can also use a pre-shredded mix from the grocery store.

Produce: Carrots, jalapenos, parsley, and scallion are the fresh veggies that you will need; you can use dried parsley or fresh cilantro as a substitute. If you don’t like spice or the kids eat the slaw, you can skip the jalapeno begrudgingly.

Dressing: This simple coleslaw dressing has Mayonaisse, Apple cider vinegar, dijon mustard, honey, and celery seed. It’s seasoned simply with just salt and pepper.

Bleu Cheese is the ingredient that makes this recipe unique, but it is also a fairly controversial ingredient. I used a high-quality bleu cheese from Treasure Cove. You can buy the crumbled blue cheese wedge and crumble it yourself. If heaven forbid, you don’t like bleu cheese, you can substitute feta or goat cheese and still make a pretty tasty slaw.

Bacon might seem like an odd ingredient to add to a coleslaw recipe, but I assure you, once you try it, you will never make coleslaw without it.

How to Make Bleu Cheese Coleslaw

Chop and shred all the produce; I use a Japanese mandolin to shred the cabbage and a julienne peeler to cut the carrots into long, thin strands. The jalapenos and parsley can just be roughly chopped using a sharp knife.
I use precooked chopped bacon to save time. If you want to cook your bacon raw, make sure it’s crispy. You’ll need about eight slices.
Prepare the dressing by combining all the ingredients in a small bowl and whisk until smooth.
Once every component is prepped, add your produce, bacon, and blue cheese to a large mixing bowl, then add the dressing. You may want to start with 3/4 of the dressing. That way, you can add more if you feel it’s not creamy enough. Using tongs, toss the coleslaw together, making sure all ingredients are well combined.
Chill the coleslaw for at least 30 minutes before serving.

Tips and Variations

To save time, use pre-shredded cabbage.
To make this recipe ahead of time, prepare the produce and dressing and store them separately. About one hour before serving, combine the ingredients and serve for optimal color and freshness.
Omit jalapenos if you don’t like spicy food, add dried cranberries and candied walnuts for a mild version of this recipe.
For a vegetarian version, omit the bacon and replace it with dried fruits, nuts, or seeds.

blue cheese coleslaw in a bowl with chicken sausages and hot dog buns

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