Bleu Cheese And Bacon Coleslaw Recipes

BLEU CHEESE AND BACON COLESLAW

Steps:

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

BLEU CHEESE COLESLAW

Steps:

• Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
• Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

TOMMY'S BLUE CHEESE COLESLAW (WITH BACON AND GRAPES)

Steps:

• Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
• Refrigerate coleslaw until sticky and wet, 8 hours or overnight.