Blue Cheese "BCT" Coleslaw

>> Monday, August 17, 2009

Those of us new to a gluten-free lifestyle know that we have to be really careful and do our research when it comes to eating almost anything. Gluten hides in unexpected places like soy sauce, salad dressing and even Mc D's french fries! I had read that blue cheese often contained gluten because most blue cheese is made from bread mold. I was pretty sad to hear this because I LOVE blue cheese; I was REALLY sad about it when I had a big bite of delicious coleslaw at a party, not knowing that is was chock full of blue cheese. The one bite I had haunted me. I couldn't stop thinking about that tasty combo of crispy cabbage, tangy blue cheese and salty bacon. I had to have it. I went online to do some digging and found this helpful site.

I could eat blue cheese!?! Hallelujah! I now know that I just have to be smart and search for brands that I know do NOT contain gluten. So far I have had no trouble finding G free options. Shout out to Ralph's for incorporating new labels on their private label products that clearly show whether the item contains wheat (or any of the other eight major allergens.)

You really must try this recipe. It's insanely easy and makes the best coleslaw I have ever had, hands down. Heck, I didn't even like coleslaw until I tried this! I tweak the original by adding halved cherry tomatoes to make kind of a Blue Cheese "BCT" (bacon, cabbage, tomato) slaw. Feel free to leave the tomatoes out if they are not your thing, maybe add something else like avocado chunks (mmmmmmmmm.) This recipe is the perfect side for summer grilling.

- 8 strips of Niman Ranch bacon
- 3/4 cup mayo
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1/3 cup sour cream
- pinch of celery salt
- 16 oz coleslaw mix
- 1 cup crumbled blue cheese
- 1/2 cup cherry tomatoes, halved

Pre-heat oven to 375.
Place bacon strips on a foil lined cookie sheet. Cook for about 20 minutes or until very crispy but not burned. Drain and cool the strips on paper towels then chop or crumble them into small pieces.

Whisk together all wet ingredients, add the blue cheese, sprinkle in celery salt to taste and whisk some more.

Stir in the coleslaw mix and sprinkle in the bacon.

Top with tomatoes, mix gently and serve!


Anonymous,  August 17, 2009 at 4:05:00 PM PDT  

My friends got the Martha Stewart Cupcake Cookbook (I know, not your thing since you're gluten-free and all), but they found a recipe in it for gluten-free cupcakes which they made and I tried and they were really bomb so I'm gonna get you the recipe and probably post it as a comment on here.
-Vincent from Caledonia Circle (I don't know if you know other Vincents out in California so I felt the need to specify)

Callie Anne August 17, 2009 at 4:12:00 PM PDT  

Thanks Vincent! Appreciate it!

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