The other night we had Peachy Bourbon BBQ Chicken and to change it up I decided to serve it burger style, and top it with coleslaw. Coleslaw is awesome on BBQ pork sandwiches, so why not BBQ chicken?
This recipe is so easy peasy, and it is lighter than regular coleslaw because it’s made without any mayonnaise or sour cream
All the flavor comes from the bleu cheese so you want to use a good quality one
I used the prepared coleslaw mix so this salad came together in mere minutes
If you don’t have an immersion blender, use a regular blender or a food processor to incorporate the cheese into the buttermilk and vinegar.
Toss the dressing with the coleslaw up to 2 hours before serving and keep refrigerated. This dressing does not hold well for long periods, so you can’t make this too far in advance.
It has a lovely bright tang against the sweet Peachy Bourbon BBQ Chicken, and tasted so good on a crusty bun!
If I was serving this as a side dish, I would add grape halves and pecans, but on a sandwich it was just right. It is a “wet slaw” so be sure to use a sturdy bun or bread if using it on a sandwich.
This would be awesome in place of lettuce on a BLT too!
Here’s the recipe:
BLEU CHEESE LITE COLESLAW
Ingredients
- 3 oz. high quality bleu cheese in a block not crumbles
- 1/2 cup non fat buttermilk
- 3 T apple cider vinegar
- 1 1/2 T sugar
- 1/2 large bag coleslaw mix about 6 cups
Instructions
- Directly from refrigerator, crumble cheese with a sharp knife while it is still cold.
- Add cheese to buttermilk, vinegar and sugar in a deep bowl.
- Use an immersion blender to blend cheese into buttermilk, stopping often to remove cheese from blade.
- Two hours* before serving add the coleslaw, mix well and return to refrigerator to chill. Makes 4-6 servings
Notes
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