This is my mom’s recipe and one of my absolute favorites. We make it all the time whether we are doing burgers, grilled chicken, or fried shrimp- it goes with everything. It is super duper easy to whip together and oh so good. The saltiness of the bacon and blue cheese pair perfectly with the sweetness of the grapes. This will be your new favorite go-to slaw!
I love that if you look closely at the bottom of the picture you can see my belly touching the bowl- she is getting pretty darn large, ah the joys of pregnancy!
:: B L U E C H E E S E A N D B A C O N C O L E S L A W ::
– 1 head cabbage shredded or two bags shredded cabbage/coleslaw mix
– 2 containers crumbled blue cheese
– 8-10 slices cooked bacon crumbled (we used the microwave kind)
– 1 cup sliced red grapes
– 1 jar Mazzerati’s Coleslaw Dressing (located in refrigerated produce section)
Mix all together and let sit in fridge about 1 hour before serving. We start with only half the bottle of the Mazzerati’s dressing and let it sit. You do not want the slaw too soggy so start with less and you can always add more if needed. The cabbage will break down alot from the dressing so at first it may not seem like enough but after you let it sit you will be surprised. You can also add more bacon and grapes too, usually the two containers of blue cheese is more than enough.