Cooking Classics: Bacon-Blue Cheese Slaw

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Cooking Classics

The Technique

Bacon-Blue Cheese Slaw

Bacon-Blue Cheese Slaw is the perfect accompaniment to barbecue, sandwiches, hot dogs & hamburgers. Prepare the slaw well in advance of gatherings & sprinkle it with the bacon just before serving to keep it nice & crisp. Subtle ingredient substitutions can change the flavor instantly. Try sorghum or molasses in place of the honey & coarse ground or spicy mustard in place of the Dijon for richer taste notes. The combination of ingredients pairs well with grilled chicken & potato salad & makes for an interesting lunch when topped over mixed greens. Learn how to make Bacon-Blue Cheese Slaw in your very own kitchen.


RKG MonogramBacon-Blue Cheese Slaw
makes 5 servings

1/4 cup red wine vinegar
2 Tbsp honey
2 Tbsp Dijon mustard
1 tsp kosher salt
1/4 cup vegetable oil
1 {16-oz} package cole slaw mix or shredded cabbage
1/4 cup thinly sliced red onion 
1 celery rib, sliced
4 cooked & crumbled bacon slices
3/4 cup crumbled blue cheese
Garnishes: Fresh parsley & ground pepper

Whisk together the first 4 ingredients in a large bowl. Whisk in the oil in a slow steady stream until combined. Stir in the slaw mix, the onion & the celery. Fold in the bacon & the blue cheese just before serving. Garnish, if desired.

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{testing notes}

How To Make Bacon-Blue-Cheese Slaw

Bacon offers wonderful salty & smoky notes to this flavorful side dish. Look to The Basics: How To Cook Bacon for instructions on completing the task. Large quantities of the breakfast favorite may be cooked at once & stored in the refrigerator several days. Simply pop a few slices in the microwave to crisp it up again before using.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.


No. 1

Whisk together the first 4 ingredients in a large bowl. Whisk in the oil in a slow steady stream until combined. 


No. 2

Stir in the slaw mix, the onion & the celery. 


No. 3

Fold in the bacon & the blue cheese just before serving. Garnish, if desired.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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