Like so many of my favorite food ideas, I truly hesitate to call this a recipe. It is merely a simple inspiration, and you should mix it up and add or omit as you see fit. To my surprise, my daughter and committed vego-phobe absolutely loves this one. I think it even surprises her since it has actual vegetables in it. I highly recommend using bagged cole slaw. I used cabbage this time because it was on sale, in which case you can just throw in shredded carrots to the list.
OK, don’t blink or you will miss it.
1 bag of cole slaw cabbage (or shred a head of cabbage and add some shredded carrots)
1 jar of Marie’s or another brand of thick blue cheese dressing
5 or 6 (or a lot more) slices of crisp bacon, crumbled
Crumbles of blue cheese (I used Gorgonzola this time…works fine too)
One apple (red is pretty), coarsely chopped
Mix in whatever amounts you choose. The cabbage is fairly hearty so you can put the dressing on about 15 or 30 minutes early if you are dealing with a lot of things. But I like it crisp so I avoid having it sit too much longer than that. I know several people who have munched on it the second day after it had spent the night in the fridge and they have told me that it is still delicious. But if I were making it ahead of time I would prepare all the veggies, add the cheese and bacon and let it sit in the fridge “undressed” until the last minute.
I love this with barbecue, particularly brisket. I also serve it with grilled sausages. It would be a great side to take to a picnic. One little idea…many people use lemon juice to keep their apples from browning. I use chopped apples on all kinds of things and I don’t like lemon flavor on my apples so I give my apples a little salt water bath. Simply put about a teaspoon of table salt in a medium bowl of water. Let the salt dissolve. Place your chopped or sliced apples in the salt water for a moment or two. Remove them to a paper towel to drain. That’s it. This is a great trick if you are sending sliced apples with your kids for lunch and it is extremely helpful in that it allows you to chop apples early for whatever dish you are making.
For those of you who, like me, were not born with a French accent, there is this wonderful term that I learned several years ago that you can add to your snooty French cooking repertoire if you have not already. It is “mise en place” (pronounced “meez on plos” sort of) which means “everything in place.” The idea behind it is that you should, if you were born with a Texas accent, “get all your @#$&* together” before you begin. This is why Martha can make any dish on the planet in 15 minutes or less. Some wonderful intern has gone and laid out all of the ingredients, measured and chopped them, and had them sitting about in perfect order before Martha hits the stage. All hail Martha.
My children wanted you to see the Lego vehicles they created while I was taking pictures of cabbages.
I have had the honor of eating this with your sweet family and it truly is delicious! I am so excited to be able to add this recipe to my mix!
Opened your website today, saw this and made it for dinner tonight… Your photography is unbelievably good. Did you do ad photos in a prior life? We loved the cole slaw… As my youngest son would say, “Everything is better with bacon…” Okay, next, cheese crackers…
I make a version of this, but I never added apples….that sounds wonderful….I have a bit of a crunch fetish, I think that would hit the spot. I used pancetta (being a guida and all) and have used proscuitto, but nothing beats good old bacon!!!
Your sister in-law Amy told me about your website. WONDERFUL!!! I am excited to make your cole slaw….as soon as I buy a brisket!
I read this post yesterday and it sounded so good I made it last night. It was delicious. Thanks for the easy recipe, it was a hit!
Hey Kelly,
I made the Cole Slaw last night and I’m making the Brisket and Peanut Butter Cookies today!
Thank you for inspiring me to get cooking! Yesterday I spent hours at Whole Foods Market collecting up all the ingredients for your recipes and many items for the rest of our week-I was like a retired man in a hobby shop (slow, but in heaven). It felt so great to stock up my fridge and cabinets. Now I can just enjoy my home and play cook in the kitchen all weekend.
Today I learned the joys of PARCHMENT PAPER!
I just made some more bacon in the oven to add to my slaw. This time I used parchment paper on the baking sheet and the clean up was so easy. Thanks Kelly! You are learning me good.
Kelly,
Loving your blog!!! We made the slaw Friday night and husband insists on more tonight (to go with the ribs). Just saw your latest post and cannot wait to do the black bean tacos!!! Thanks! Jana
Cannot wait to try this…. I am a good recipe spotter from way back, so I already know that it will be delish. Also loving the photos.. Thanks. Susan
i made this with peeled asian pears and served it with buffalo chicken nuggets…WONDERFUL!
That sounds wonderful!
I made this for a large group yesterday. It was super easy and a big hit. I love that I can choose a recipe from your site and know that it will be amazing. Great tip about the salt water bath for the apples! It worked really well.
[...] Blue Cheese Cole Slaw Cheese Crackers [...]
[...] New England Boiled Dinner and I like it cooked to death in butter. I like it raw in salads like the Blue Cheese Cole Slaw and I like it as a garnish as in the Crispy Black Bean [...]
[...] with both the bacon and apples. I have proof. Click on this link to see Lily eating a giant bite of blue cheese cole slaw, which is basically this salad chopped up with cabbage instead of iceberg. I get more positive [...]