Have you ever visited eastern North Carolina? Well, if you have, you'll know that barbeque is kind of a big deal there. Although I'm in the triangle, there are plenty of eastern North Carolina barbeque joints to frequent. This recipe was inspired by a trip Jennifer and I took to Fullsteam brewery after a grueling run. Yes, I admit, drinking beer after running seems a bit counterintuitive. Oh well, it was a nice reward. For dinner that night, we frequented the eastern North Carolina barbeque truck. In addition to the vinegary goodness that characterizes the pork sandwiches in our neck of the woods, the proprietor spiced up his coleslaw with blue cheese. Now, coleslaw is usually mushy and tasteless. This was addictive. So of course I needed to find a way to recreate it. This recipe did the trick. So much so that I snacked too much on it while making the meatball sliders and didn't want any with my meal.
FYI: Justin called this "slawsome!"
Ingredients
8 bacon slices, chopped (I should have made 10-12, since hubby snacked a bit)
3/4 cup mayonnaise (I used low fat and it tasted great
2 Tbsp red wine vinegar
1 Tbsp honey
16 ounces coleslaw mix (typically available in any salad area of your local grocery store)
1/2 cup crumbled blue cheese
Directions
Preheat oven to 350 F.
1. Arrange bacon on broiler with pan underneath to catch grease. Cook until crispy, about 25 minutes. Flip after 15 minutes. Place on paper towel and crumble when cool.
2. Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. Refrigerate at least 1/2 hour before serving.
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