BLEU CHEESE AND BACON COLESLAW

Bleu Cheese and Bacon Coleslaw image

Provided by Dale Stanley @viction

Number Of Ingredients 18

- 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

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.