This Bacon And Blue Cheese Coleslaw recipe is the easiest potluck side dish because its made in minutes using a bag of coleslaw.
For more ideas of what to make, check out all of our recipes.
Eventually, barbecue season will come back around. It doesn’t feel like it right now because it’s really so unnecessarily cold right now, but soon, it’ll be warn you’ll be thinking of side dishes for potlucks. And I’m telling you, this Bacon and Bleu Coleslaw will be the biggest request.
There are two ways to make this.
You can either start with a bag of coleslaw mix or you can start with a head of cabbage.
Now, I’ll be honest with you. I generally make everything from scratch and when I make coleslaw, I do usually chop up the cabbage and carrots by hand. But, most people want something quick and easy that looks like it took a while.
This recipe is for those people.
And it’s sort of a riff on my favorite burger recipe we’ve made for Drugstore Divas: this Bacon & Bleu Stuffed Burger.
Bacon and blue cheese is such a good combination. If you found this recipe because you agree, you’ll love our Bacon and Blue Cheese Salad recipe too. And if that’s not enough, try our Bacon & Blue Stuffed Burger too.
Bacon And Blue Cheese Coleslaw Recipe
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Bacon And Blue Cheese Coleslaw Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Bacon – We prefer low sodium bacon because, even with less salt, it’s still a salty bacon.
- Mayonnaise – You can use either regular or a light mayonnaise. But we don’t suggest Miracle Whip. That’s a little sweet and throws off the taste of the dressing.
- Sour cream – Either light or regular sour cream works.
- Lemon juice – This adds a little flavor but also helps to thin out the dressing so you don’t end up with something that’s very thick. You can substitute apple cider vinegar if you don’t have lemon juice.
- Lemon pepper seasoning – You can find this in the spice aisle of your local grocery store.
- Coleslaw – Any brand of bagged coleslaw works in this recipe. But, look for the bag with the shaved carrot slices in it rather than just plain sliced green cabbage. They should be very close together in the produce section of your grocery store, so just make sure you’re buying the right product.
- Blue cheese crumbles – You can purchase a block of blue cheese and crumble it yourself, but it’ll save you some time if you just buy the pre-crumbled blue cheese. You can find it with the specialty cheeses in your local grocery store.
How To Make Bacon And Blue Cheese Coleslaw:
Make your bacon.
When it’s done, place it on a paper towel-lined plate to cool.
When the bacon is cool, chop it into crumbles and set it aside.
You can cook the bacon any way you want. However, if you want our easy hack for mess free crispy bacon, come listen.
Pre-heat your oven to 400 F. Line a baking sheet with foil, then place the bacon on top. Cook the bacon for nine minutes, then flip it over. Cook for an additional five minutes. You’ll end up with really perfectly crisp bacon that doesn’t shrink as much as when you cook it on the stove.
You want to keep an eye on it after you flip it, though. Cooking time with vary by oven, and yours might cook a little quicker than ours.
In a small bowl, add the mayonnaise, sour cream, lemon juice, and lemon pepper seasoning. Stir until everything is combined and you have a creamy dressing.
Quick note: If you’re missing sour cream, you can add more mayonnaise. You could also substitute non-fat Greek yogurt for the sour cream too.
Put the bagged coleslaw in a large bowl.
Pour the mayonnaise dressing over the coleslaw.
Add the blue cheese crumbles to the bowl.
Finally, add the chopped bacon and stir everything together, making sure the coleslaw is evenly coated.
Put the bacon and blue coleslaw in the fridge for at least one hour (and up to three hours) to chill before serving it.
Serve cold.
Bacon And Blue Cheese Coleslaw: Frequently Asked Questions
Because of the mayonnaise and sour cream, you’re going to want to keep this coleslaw cold. You don’t want to keep it on a table in the hot sun.
So, my suggestion is to transport it to your potluck in a cooler with ice. When you get to the party, just open the cooler so people know it’s there but also so it stays cold and on ice. When people are done serving themselves, you can move the coleslaw into the house and keep it in the fridge.
Store any leftovers in an airtight container in the fridge. It will last between three and five days that way.
Coleslaw is best fresh. You want to make it a few hours ahead of time so it has time to sit and the flavors can meld together, but after a day, the coleslaw starts to lose some of its firmness. That’s because the salt in the dressing pulls out the moisture from the cabbage and it gets soft.
So, the longer the coleslaw sits, the soggier it gets.
So, I mentioned this above, but using bagged coleslaw mix cuts down on your prep time considerably. That means you’re free to do everything else for your barbecue.
But, of course, if you have some extra time, you absolutely can cut fresh green and red cabbage for this. Don’t forget to also shave carrots and thinly cut them to add into the mix. We do this when we make our egg roll in a bowl recipe. There’s a hack to use coleslaw mix for that recipe, but I always chop my own vegetables for that recipe so I can control the size of the vegetables.
Bacon And Bleu Coleslaw
This Bacon And Bleu Coleslaw is the easiest potluck side dish because it uses bagged coleslaw.
Ingredients
- 6 slices bacon
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon pepper seasoning
- 1 bag coleslaw
- 8 oz. bleu cheese crumbles
Instructions
- Make your bacon. When the bacon cools, chop it into crumbles and set it aside.
- In a small bowl, add the mayonnaise, sour cream, lemon juice, and lemon pepper seasoning. Stir until everything is combined and you have a creamy dressing.
- Put the bagged coleslaw in a bowl and pour the mayonnaise dressing on top.
- Add in the bleu cheese crumbles and mix.
- Finally, add the chopped bacon and stir everything together.
- Put the coleslaw in the fridge for at least one hour (or up to three hours) before serving.
Notes
Nutrition Information
Yield
10Amount Per Serving Calories 179Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 30mgSodium 482mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g
Have you made this Bacon And Blue Cheese Coleslaw Recipe? Be sure to let us know how it went in the comments.