This Blue Cheese, Bacon, and Pecan Coleslaw is the best coleslaw I’ve ever eaten. It’s perfect to serve at your next picnic or barbecue. It can be part of a low-carb, gluten-free, grain-free, Atkins, ketogenic, diabetic, or Banting diet.
I’m loving this Blue Cheese, Bacon, and Pecan Coleslaw. I have eaten, not only seconds, but also thirds of this dish. This recipe takes the boring out of coleslaw and brings coleslaw to a whole new level. Its creamy, garlic scented dressing is highlighted with pungent blue cheese and smoky bacon. Pecans add nutty goodness and a satisfying crunch. A hint of red pepper flakes keeps your tastebuds awake. It really is the best coleslaw ever!
I got the idea for this coleslaw from our recent trip to Charleston. Charleston and the surrounding region boasts some amazing restaurants. One of my many favorites is The Fat Hen on John’s Island. The Fat Hen serves superb French Low-Country cuisine made from high quality, and often local, ingredients. It has a comfortable, low-key atmosphere and the decor includes lots of chickens–and you know how much I love chickens.
My only issue with The Fat Hen is that it’s just too darned popular! When we arrived, they were completely booked and the only seating available was at their outside bar, called The Coop. It was about 95º Fahrenheit, but I didn’t care. Their food is just that good. With some shade, a cold drink, and some live music, who cares how hot it is!
One of the sides on the menu took my eye–the Bacon Blue Cheese Coleslaw. It didn’t come with the fish dish I ordered, so I didn’t get to taste it. Still, the idea of it put my wheels in motion. I love the sound of the flavor combination. When I returned home, I began working on this recipe.
I have no idea whether this recipe tastes anything like the version at The Fat Hen, since I didn’t taste theirs. I started with the concept of bacon and blue cheese and started adding things I thought would make it amazing.
This Blue Cheese, Bacon, and Pecan Coleslaw makes a great side dish and goes well beef, pork, and chicken. It works great with spicy dishes like our Strawberry Rhubarb Barbecued Chicken Wings, our Chicken Tenders with Bacon Jalapeño Sauce, or our Grilled Chili Lime Shrimp Kabobs. This coleslaw is a bit heartier than most other coleslaw recipes. The bacon and pecans make it satisfying enough to work as a light lunch. Enjoy!
Blue Cheese, Bacon, and Pecan Coleslaw
- 4 slices bacon sliced into half inch pieces
- 2 tablespoons sour cream
- 1 clove garlic crushed
- 2 tablespoons white wine vinegar
- 1/2 teaspoon granulated stevia/erythritol blend
- 1 teaspoon whole grain mustard
- 1/2 teaspoon red chili pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon sea salt
- 3 cups shredded coleslaw blend about 7-8 ounces
- 1/2 cup pecans
- 1/2 cup red onions finely chopped
- 1/2 cup blue cheese crumbles gluten-free
Prepare a plate by covering it with a double layer of paper towels.
Preheat a large skillet over medium high heat. Add bacon pieces and cook, stirring occasionally, until crisp. Transfer bacon bits to the prepared plate using a slotted spoon. Set aside.
In a medium-large bowl, whisk together the sour cream and the garlic. Stream in the vinegar while whisking.
Whisk in the granulated sweetener, whole grain mustard, red pepper flakes, black pepper, and sea salt.
Stir in the coleslaw blend, pecans, red onion, blue cheese crumbles, and reserved bacon bits. Taste and adjust seasoning. Cover and refrigerate for at least one to two hours before serving.
Serving size: 1/6th of the recipe
Fat (g): 21
Carbs (g): 6
Fiber (g): 1
Protein (g): 13
Net Carbs (g): 5