BLUE CHEESE COLE SLAW

Recipe Rating:
 9 Ratings
Serves: 6 to 8
Prep Time:

Ingredients

1 pound of grated cabbage
2 large carrots grated
1 medium red pepper thinly sliced
6 slices of cooked bacon crumbled
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dressing:
1 cup of real mayonaise
1 cup of 2% milk
1 envelope ranch dressing
4 ounces of blue cheese crumbled

The Cook

Bonnie D. Recipe
x7
Cooked to Perfection
St. George, UT (pop. 72,897)
Utahn
Member Since Jul 2010
Bonnie's notes for this recipe:
Picture coming soon!
This is a different twist on an old favorite. This recipe for coleslaw has a whole new taste that my family really enjoys. The blue cheese gives it some zip, and the bacon just takes the flavor over the top. I am happy to share this recipe with you! Enjoy!
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Directions

1
Fry the bacon until crisp, drain on paper towel and when cool crumble and refrigerate, and add just before you serve the salad.
2
Wash the cabbage, carrots and red pepper. Grate the cabbage and carrots, slice the bell pepper thin. Set aside.
3
Make the dressing. This recipe makes around 2 1/2 cups of dressing; you will have some left over. Add the mayonaise, milk and ranch dressing to a large jar, shake to mix. Add the crumbled blue cheese and mix again. Add the amount of dressing to your taste to the cole slaw mix and toss well. Cover the coleslae and let it rest to blend flavors for at least an hour. Add bacon just before serving. Enjoy!

About this Recipe

Comments

1-5 of 14 comments

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user Bonnie D. Utahn - Oct 14, 2010
Bonnie Dare [Utahn] has shared this recipe with discussion group:
What's Cookin' Today?
user Deborah Mackrodt DebiCooks - Oct 14, 2010
This sounds really good Bonnie! Thanks for sharing.
user Donna Brown gabbiegirl - Oct 14, 2010
This sounds great!!
user Christine Williams cfwilliams - Oct 14, 2010
This sounds amazing! Do you think plain yogurt could be subbed for the Mayo, or maybe a half/half mixture? I know what to do with the quarter of a cabbage I've had for the past few days now!
user Bonnie D. Utahn - Oct 14, 2010
Thanks girls!
It is so delicious.
Christine, I have no idea as I have not done anything but follow the recipe, but taste will tell....let me know how it works for you.

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