Apple, Bacon, Blue Cheese Slaw

A large white bowl filled with apple coleslaw resting on a piece of burlap.

5 from 1 vote

Apple, Bacon, Blue Cheese Slaw

This Apple Coleslaw recipe combines bagged coleslaw mix with chunks of fresh apple, creamy blue cheese, and smoky bacon. It's all tossed in a slightly sweet and tangy homemade poppy seed dressing to create a flavorful side dish salad in minutes!

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Valerie Brunmeier

Ingredients

16 ounce package tri-color coleslaw mix
1 apple like Fuji or Gala, unpeeled, cored and chopped
4 slices thick-cut bacon cooked and crumbled
½ cup blue cheese crumbles

For the Creamy Poppy Seed Dressing

¼ cup mayonnaise
¼ cup sour cream light or regular
2 tablespoons granulated sugar
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
¼ teaspoon salt
Freshly ground black pepper to taste

Instructions

Place the coleslaw mix and chopped apple in a large mixing bowl.
Combine the dressing ingredients in a small bowl, pour it over the coleslaw and apples, and toss to combine. Sprinkle with the blue cheese and crumbled bacon.

Notes

How to Cook Bacon in the Oven

Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil. If preferred, you can use parchment paper or leave the baking sheet bare.
Place the bacon on the prepared baking sheet in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped (this may take longer for thick-sliced bacon).
Remove the pan from the oven and transfer the bacon to paper towels to drain. If you used foil, allow the grease to cool a bit, then gather the edges of the foil and fold it up to enclose the grease to easily discard it.

Make-Ahead and Storage Tips

You can assemble this salad an hour or two before serving and keep it chilled in an airtight container. Just reserve the crumbled bacon and blue cheese and add it just before serving for the best result.

Store leftovers in an airtight container and use them within 2 to 3 days. The cabbage can soften and let off some liquid but it will still be delicious.

Nutrition