Blue Cheese and Bacon Coleslaw: A recipe from the Tribune's Rick Pearson

Blue Cheese and Bacon Coleslaw: A recipe from the Tribune's Rick Pearson

Most people listen to the Tribune’s Rick Pearson on “WGN radio’s “Sunday Spin” for the political insight.

I do too. But about a year ago, I got the greatest great scoop ever from Rick on this show: Blue Cheese and Bacon Coleslaw.

Rick put the recipe, which was originally from Bon Appetit , on his Facebook page, and I kept the recipe until I found the right time to serve it, which happened to be at a barbecue I hosted last week.

I made two versions. In the first one, I made one small change. I added a bit of kale, which gave the slaw some nice green color and hopefully, fooled my guests into thinking they were eating something healthy (ha!).

I made the second version specifically for my vegetarian husband, who sadly does not know the virtues of eating pork products. I left the bacon out of his version.

Rick said the recipe is always a big hit at his parties. One taste of either of these versions of the coleslaw, and you’ll understand why (although the bacon version definitely rules!).

One note: Rick later suggested adding even more bacon that the recipe calls for. I’d say another 2-4 slices will bump up the luscious factor.

Blue Cheese and Bacon Coleslaw

    • 8 cooked cooked, crisp bacon slices, chopped
    • 3/4 cup mayonnaise
    • 2 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 16 ounces purchased coleslaw mix
    • 1 medium-size leaf of kale, chopped up finely
    • 1 cup crumbled blue cheese
    •  salt and pepper to taste

Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese and bacon. Season with salt and pepper and toss to coat. Cover and chill. Can be made 2 hours ahead. Serves 6.

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Filed under: easy recipes, Side Dishes

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