Real Recipes From Real Home Cooks ®

bleu cheese and bacon coleslaw

(1 rating)
Recipe by
Dale Stanley
Perrysburg, OH

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

(1 rating)
method No-Cook or Other

Ingredients For bleu cheese and bacon coleslaw

  • 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
  • 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
  • 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

How To Make bleu cheese and bacon coleslaw

  • 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.

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