bleu cheese and bacon coleslaw

Name: Bleu Cheese and Bacon Coleslaw
Cuisine: American
Ingredients: ## BLEU CHEESE DRESSING; 2 - cloves minced fresh garlic; 1/4 cup(s) red wine vinegar; 1/2 teaspoon(s) worcestershire sauce; 1/2 teaspoon(s) hot pepper sauce; 1/4 cup(s) sour cream; 3/4 cup(s) buttermilk; 1 1/2 cup(s) crumbled bleu cheese, divided; - salt and fresh ground pepper, to taste; ## COLESLAW; 8-10 slice(s) bacon, cooked and crumbled; 6 cup(s) finely shredded cabbage; 1 cup(s) finely shredded carrots; 6 - green onions, green tops only, sliced; 3 tablespoon(s) red wine vinegar; 1 teaspoon(s) celery seed; 1 1/2 cup(s) bleu cheese dressing (from recipe above); - salt and freshly ground pepper, to taste

(1 RATING)

167 Pinches 3 Photos

Dale Stanley

Perrysburg, OH

Updated on Nov 9, 2009

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

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Ingredients

BLEU CHEESE DRESSING
2 - cloves minced fresh garlic
1/4 cup red wine vinegar
1/2 teaspoon worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 cup sour cream
3/4 cup buttermilk
1 1/2 cups crumbled bleu cheese, divided
- salt and fresh ground pepper, to taste
COLESLAW
8-10 slices bacon, cooked and crumbled
6 cups finely shredded cabbage
1 cup finely shredded carrots
6 - green onions, green tops only, sliced
3 tablespoons red wine vinegar
1 teaspoon celery seed
1 1/2 cups bleu cheese dressing (from recipe above)
- salt and freshly ground pepper, to taste

How To Make bleu cheese and bacon coleslaw

Step 1

Preheat oven to 325. Bake bacon on rack on cookie sheet until crisp. Remove and let cool. Crumble.

Step 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.
Step 3

Fold in the remaining crumbled bleu cheese - the mixture should be thick and chunky.
Step 4

Taste and adjust seasoning with salt and pepper then refrigerate until ready to use.
Step 5

FOR THE COLESLAW: Finely shred the cabbage and carrots in a food processor or with a grater, then transfer to a large bowl.
Step 6

Add the green onions to the cabbage mixture and toss to combine.
Step 7

Add the vinegar and celery seed to 1 1/2 cups of the bleu cheese dressing and stir to combine.
Step 8

Toss the bleu cheese mixture with the vegetable mixture and season to taste with salt and pepper.
Step 9

Cover and refrigerate for at least 1 hour.
Step 10

Just before serving, fold in the crumbled bacon.
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