Bleu Cheese and Bacon Coleslaw

Dale Stanley


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

★★★★★ 1 vote
No-Cook or Other



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
1 1/2 c
crumbled bleu cheese, divided
salt and fresh ground pepper, to taste


8-10 slice
bacon, cooked and crumbled
6 c
finely shredded cabbage
1 c
finely shredded carrots
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


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

About Bleu Cheese and Bacon Coleslaw

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