Bacon Blue Coleslaw

by Country Spoon

 

For a midsummer’s eve harvest dinner with local food and wine, a good slaw always receives a warm welcome… Bacon, blue cheese and a lime dijon vinaigrette make this coleslaw a refreshing and flavorful addition – especially straight from the garden.

Bacon Blue Coleslaw:

1 head of white cabbage – chopped

2 medium carrots – shredded

3 banana peppers – halved and sliced

6 strips of bacon – fried and crumbled

1 c. walnuts – toasted and chopped

3/4 c. blue cheese – crumbled

Dressing:

1/4 c. mayo

1 lime – juiced

2 T. white wine vinegar

2 T. whole grain dijon mustard

1/2 t. salt

1/2 t. freshly cracked black pepper

2 T. freshly chopped chives

In a large bowl, combine cabbage, carrots, banana peppers, bacon, blue cheese and walnuts. In a small bowl, whisk together mayo, lime juice, white wine vinegar, dijon mustard, salt, pepper and chives. Pour over coleslaw and mix together. Chill for 1 hour before serving.
We enjoyed this coleslaw in our friends’ 1900s barn with Treleaven’s new Cabernet Franc release, grilled streak, local swiss chard with garlic and potatoes, Keeley’s homemade cheese and her husband’s amazing bread, scones, pain au chocolat, and a chocolate spelt merlot cake. It was a potluck to savor and a setting to remember… looking forward to our next harvest feast.

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