- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone ground mustard
- 1 1/2 teaspoons white sugar
- 2/3 cup blue cheese crumbles, or to taste
- 1 (10 ounce) package shredded cabbage and carrot mix
- 1/4 cup sliced red grapes
- 4 strips cooked bacon, chopped
- salt and ground black pepper to taste
- Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
- Refrigerate coleslaw until sticky and wet, 8 hours or overnight.