I am a total slaw sucker. Even a very mediocre coleslaw that comes in a tiny plastic cup alongside a deli sandwich has my attention. This summer I am going to be putting the grating blade of my food processor to work big time. I love coleslaws that are bright and crisp, I love coleslaws that are creamy, I love coleslaws that are practically salads, and I love coleslaws that are finely minced.
This Creamy Blue Cheese and Bacon Coleslaw is quite finely shredded, but not so finely that it doesn’t have some texture to stand up to the rich, creamy dressing. You are welcome to use low-fat dairy products if you wish. I didn’t.
Even though I like a very simple coleslaw to go on top of my pulled pork sandwiches and tacos and carnitas, I also like a more robustly flavored slaw on the side. I would also serve this Creamy Blue Cheese and Bacon Coleslaw with ribs, or just a plain old sandwich for a pretty perfect summertime lunch.
And I would make a batch of this to go on the side (NOT on top, that would be sacrilege) of my friend Elizabeth Karmel’s Carolina Cue Whole Hog Pulled Pork, which she will ship you from North Carolina. If you’ve not had whole hog pulled pork then you might not understand what the fuss is about, but trust me – no, more importantly, trust her, she’s a barbecue rock star, you will fall head over hoofs (sorry, that was a little gross).
She will also ship you the buns and the simple slaw to go with it, and unless you are silly you will also order the hush puppy mix and stone ground grits. We did this for Gary’s birthday last year and that was one happy group of people, let me tell you something.
Creamy Blue Cheese and Bacon Coleslaw
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon milk
- ½ cup chopped Vidalia or other sweet onion
- ¼ cup crumbled blue cheese
- ¼ teaspoon Cajun seasoning or more if you want a stronger Cajun vibe
- Kosher or coarse salt and freshly ground pepper to taste
- 6 cups finely shredded cabbage
- 1 cup shredded carrots optional
- ¼ cup chopped or crumbled cooked bacon (or more!)
- In a large bowl mix together the sour cream, mayonnaise, milk, onion, blue cheese, and Cajun seasoning. Season generously with salt and pepper. Add the cabbage and carrots and toss to blend well. Taste and adjust the seasoning. Pile into a bowl or serving platter and top with the bacon.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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I love everything about this recipe. It’s on my menu for the coming week and that bowl? Love, love, love enamelware, is it from your favorite CT flea market?
You know, I can’t remember where I got that bowl, but I just looked at the bottom and it ways American Atalier Vintage Collection, so maybe you can chase it down!
Ooooo, thank you! I’m on it
wow this was good! left off the bacon because we had vegetarian people but don;t think anyone missed it!
an easy omit, and then everyone is happy.