From Dr. BBQ’s book Slow Fire: The Guide to Lip-Smacking Barbecue
I’ve never made coleslaw before, and at no point in this recipe do you need to fire up the EGG. But at least 2 (so far) of the recipes on this website call for coleslaw. What’s better than store-bought coleslaw? Homemade coleslaw of course (homemade anything is automatically better than anything you can find in the store).
When I found this recipe in the Slow Fire cookbook and then saw that it included bacon ( 🙂 ) I knew I had to make it to go on the barbequed bologna sandwiches I was making.
Ingredients
- 1 cup ranch dressing
- 1 tablespoon sugar
- 1 tablespoon maple syrup
- ¼ teaspoon black pepper
- 1 pound shredded coleslaw mix
- 4 slices bacon, cooked crispy and crumbled
- ½ cup crumbled blue cheese
Directions
In a small bowl, whisk together the ranch dressing, sugar, maple syrup, and pepper. Set aside.
In a large bowl, add the coleslaw mix, bacon, and blue cheese. Toss to mix well.
Add the dressing mix and toss to blend well.
Refrigerate for at least 30 minutes and up to 1 hour. Toss well and serve.
Bacon and Blue Cheese Coleslaw
Ingredients
- 1 cup ranch dressing
- 1 tablespoon sugar
- 1 tablespoon maple syrup
- ¼ teaspoon black pepper
- 1 pound shredded coleslaw mix
- 4 slices bacon, cooked crispy and crumbled
- ½ cup crumbled blue cheese
Instructions
In a small bowl, whisk together the ranch dressing, sugar, maple syrup, and pepper. Set aside.
In a large bowl, add the coleslaw mix, bacon, and blue cheese. Toss to mix well.
Add the dressing mix and toss to blend well.
Refrigerate for at least 30 minutes and up to 1 hour. Toss well and serve.
Notes
EggingMyHouse.com
