Rose’s Gourmet Coleslaw Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Coleslaw
  • 16 ounces - packaged coleslaw mix
  • 1/2 cups - diced red onion
  • 1/3 cups - diced green onion
  • 3 - medium red yellow, or orange bell peppers, cut into julienne strips
  • 1 - medium green bell pepper, cut into julienne strips
  • 2 1/2 tablespoons - minced jalapeno, or to taste
  • 1 cups - crumbled blue cheese, about 5 ounces
  • 4 ounces - coleslaw dressing, or to taste
  • 4 ounces - peppered bacon, cut into 1/2-inch pieces, fried crisp, drained
    • Coleslaw Dressing
  • 1 cups - mayonnaise
  • 2 tablespoons - Dijon mustard
  • 1 tablespoons - sugar
  • 1 1/2 tablespoons - honey
  • 1 tablespoons - cider vinegar
  • 1 teaspoons - celery seeds
  • 1/2 teaspoons - celery salt
  • 1/4 teaspoons - granulated garlic
  • 1/4 teaspoons - coarse salt
  • 1/4 teaspoons - ground pepper

    • Directions:

    For coleslaw dressing, whisk together all dressing ingredients until thoroughly mixed. Refrigerate until ready to use (makes 1 cup). (Or use Marie's brand coleslaw dressing).

    For coleslaw, place slaw mix, red onion, green onion, bell peppers, jalapeno and blue cheese in a bowl. Add half the dressing and toss to combine and moisten all the vegetables.

    Add the remaining dressing (or desired amount) and toss again.

    Just before serving, sprinkle with crumbled bacon.

    Brief Description

    Off the Bone Barbecue co-owner Rose Broussard's recipe for coleslaw from scratch (make your own dressing or use Marie's brand dressing).

    Main Ingredient:

    coleslaw mix

    Category:  Salads

    Cuisine:  Southern

    Prep Time: 30 min

    Notes

    Per serving: Calories - 293 (73% from fat), Fat - 24 g (6 g Sat.), Cholesterol - 26 mg, Sodium - 625 mg, Fiber - 3 g, Carbohydrates - 13 g, Protein - 7 g.

    Source

    Dallas Morning News / Off the Bone Barbecue

    Posted By:

    cookingmama

    Posted On:

    September 2, 2015

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