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!

The fall vibe of this coleslaw makes it a perfect side dish for a late summer BBQ. More easy choices we love include my Quick Coleslaw and Cranberry Walnut Coleslaw.

After making and tasting this apple slaw, I immediately texted my oldest, blue cheese, bacon lovin’ boy.

“I just made coleslaw that will change your life”.

My boys are used to these random ramblings from me at all times of the day and night. You know when something is just SO good, you have to tell someone?

There’s nothing wrong with a good, basic coleslaw, but it’s fun to mix things up a little and add some unexpected ingredients to give it a little kick. This recipe does just that.

Ingredient Notes

• Coleslaw mix: A bag of tri-color coleslaw mix that includes shredded green and red cabbage and carrots.
• Apple: I like to use a sweet-crisp variety like Fuji or Gala. Leave it unpeeled to add more color and flavor to the salad.
• Bacon: Thick sliced bacon, cooked and crumbled.
• Blue cheese: Pick up a package of crumbled blue cheese or gorgonzola cheese in the gourmet cheese section of your grocery store. Or, use a knife to cut and crumble a small block of blue cheese yourself.
• Creamy poppy seed dressing: Mayonnaise, either light or regular sour cream, granulated sugar, apple cider vinegar, Dijon mustard, poppy seeds, salt and freshly ground black pepper.

Recipe Prep

• Cook the bacon. Use your favorite method to cook the bacon or take a look at the recipe card below for my oven instructions.
• Chop the apple: Slice the unpeeled apple in half, remove and discard the core, and chop it into bite-sized pieces.
• Make the easy dressing: Whisk the dressing ingredients together in a small bowl.

How to Make Apple Coleslaw with Blue Cheese and Bacon

1. Place the coleslaw mix and chopped apple in a large mixing bowl and pour the dressing over the top.
2. Toss the ingredients to combine them well, then sprinkle the blue cheese and crumbled bacon over the top.

Make-Ahead and Storage Tips

You can assemble this salad an hour or two before serving. 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.

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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 Time:10 minutes minutes

Total Time:10 minutes minutes

Servings: 6 servings

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Ingredients

For the Creamy Poppy Seed Dressing

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

1. 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.
2. 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).
3. 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

Calories: 270 kcal · Carbohydrates: 14 g · Protein: 7 g · Fat: 21 g · Saturated Fat: 7 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 7 g · Trans Fat: 0.05 g · Cholesterol: 32 mg · Sodium: 476 mg · Potassium: 266 mg · Fiber: 3 g · Sugar: 10 g · Vitamin A: 223 IU · Vitamin C: 29 mg · Calcium: 115 mg · Iron: 1 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on May 7, 2014. It has been updated with new text and images.