Steakhouse Slaw

Every summer gathering needs at least one really good slaw recipe on the table in my opinion—and this steakhouse slaw absolutely delivers! It’s got all the bold, savory flavors you’d expect from your favorite steakhouse side dishes, but with a fresh, crunchy twist that makes it perfect for warm-weather meals. Between the crispy bacon, tangy blue cheese, cool, crunchy cabbage, and creamy homemade dressing, every bite is packed with flavor.

I love serving this slaw alongside grilled steaks, cheeseburgers, and barbecue chicken at summer cookouts. Plus, it holds up great for a day or so if you make it ahead, which is always helpful when you’re entertaining a hungry crowd.

The creamy dressing gets a little extra zip from Worcestershire sauce and lemon juice, while the celery and napa cabbage keep everything light and crisp. And let’s be honest—bacon makes everything better! Whether you’re hosting a summer get-together or just craving a fresh new side dish, this easy steakhouse slaw is guaranteed to disappear fast.

What kind of cabbage is best for steakhouse slaw?

This recipe calls for napa cabbage because it has a light, tender texture. But green cabbage or a bagged coleslaw mix will also work well if that’s what you have on hand.

Can you make steakhouse slaw ahead of time?

Yes! This slaw can be made up to 12 hours ahead of serving. In fact, letting it chill in the refrigerator gives the flavors even more time to come together. Just save a little bacon and fresh chives for garnish right before serving.

How long does this steakhouse slaw last in the fridge?

Stored in an airtight container, this slaw will keep in the refrigerator for up to 2 days. The cabbage may soften slightly over time, but the flavor will still be delicious.