Creamy Coleslaw with Bacon and Blue Cheese
- 6 cups shredded green and/or red cabbage (about 1/2 of one medium head)
- 1/2 pound thick-sliced bacon, cooked and crumbled
- 1/2 cup crumbled blue cheese
- 1 cup creamy coleslaw dressing (recipe below)
- 3/4 cup mayonnaise (preferably Best Foods or Hellman’s)
- 3 tablespoons cider vinegar
- 3 tablespoons sugar
- 1/4 teaspoon celery seed (optional)
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon fresh ground black pepper, or to taste
- This recipe is gluten-free
- Produce
- Green and/or red cabbage (6 cups)
- Meat
- Bacon, thick-sliced cooked and crumbled (1/2 pound)
- Condiments
- Cider vinegar (3 tablespoons)
- Coleslaw dressing, creamy (1 cup)
- Mayonnaise (3/4 cup)
- Cooking & Baking
- Black pepper, fresh ground (1/4 teaspoon)
- Celery seed (1/4 teaspoon)
- Kosher salt (1/4 teaspoon)
- Sugar (3 tablespoons)
- Dairy
- Blue cheese (1/2 cup)
Preparation
Read recipe preparation on pinchmysalt.com
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Recipe Stats
Published July 4, 2012 (7 months ago).
83 people saved this recipe.
