I love my traditional coleslaw that I've been making for 20+ years and have posted here on An American Housewife but once in a while I like to mix it up a bit. The traditional style goes well with pulled pork, bbq, cheeseburgers and fried chicken but if you are having grilled steaks, grilled chicken, hot wings or again, cheeseburgers, this blue cheese version is amazing.
Blue Cheese & Bacon Coleslaw
1 small head of cabbage, shredded
Tops of 3 green onions (can add the onion if you wish)
1/2 c mayonnaise
1/4 c sour cream
salt and pepper
1 t sweetener of choice
1 T apple cider vinegar
1 t lemon juice
1/2 t celery salt
1 t mustard
1/3 - 1/2 c crumbled blue cheese
Real bacon crumbles
Place the shredded cabbage in a bowl or large Ziploc baggy. Mix the rest of the ingredients together except the bacon crumbles. Pour over the cabbage and mix. You can add the bacon now or later; it's up to you. Let this chill and set for the best flavor. At least 2 hours but it's best if you can give it at least 4-6 hours or more.
(I used up leftovers 2 days later for lunch by adding some sliced kalamata olives and feta cheese... oh my it was good!)
