Bleu Cheese and Bacon Coleslaw

Dale Stanley

By
@viction

This recipe mixes a lot of my favorite things into one delicious dish.


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Rating:

Comments:

Method:

No-Cook or Other

Ingredients

BLEU CHEESE DRESSING

2
cloves minced fresh garlic
1/4 c
red wine vinegar
1/2 tsp
worcestershire sauce
1/2 tsp
hot pepper sauce
1/4 c
sour cream
3/4 c
buttermilk
1 1/2 c
crumbled bleu cheese, divided
salt and fresh ground pepper, to taste

COLESLAW

8-10 slice
bacon, cooked and crumbled
6 c
finely shredded cabbage
1 c
finely shredded carrots
6
green onions, green tops only, sliced
3 Tbsp
red wine vinegar
1 tsp
celery seed
1 1/2 c
bleu cheese dressing (from recipe above)
salt and freshly ground pepper, to taste

Directions Step-By-Step

1
Preheat oven to 325. Bake bacon on rack on cookie sheet until crisp. Remove and let cool. Crumble.
2
FOR THE DRESSING: In a blender, process the garlic, vinegar, Worcestershire sauce, hot pepper sauce, sour cream, buttermilk and half of the bleu cheese until smooth.
3
Fold in the remaining crumbled bleu cheese - the mixture should be thick and chunky.
4
Taste and adjust seasoning with salt and pepper then refrigerate until ready to use.
5
FOR THE COLESLAW: Finely shred the cabbage and carrots in a food processor or with a grater, then transfer to a large bowl.
6
Add the green onions to the cabbage mixture and toss to combine.
7
Add the vinegar and celery seed to 1 1/2 cups of the bleu cheese dressing and stir to combine.
8
Toss the bleu cheese mixture with the vegetable mixture and season to taste with salt and pepper.
9
Cover and refrigerate for at least 1 hour.
10
Just before serving, fold in the crumbled bacon.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy