Point Reyes Slaw

12 oz coleslaw mix (chopped red and green cabbage and carrots)

⅓ cup Duke's mayonnaise

⅓ cup sour cream

1 tbsp Steen's Pure Cane Vinegar

1 ½ tbsp lemon juice, fresh squeezed

1 tsp apple cider vinegar, Bragg's

1 ½ tsp wildflower honey, go easy on it

⅔ cup Point Reyes blue cheese crumblesMaytag or Amish is a good substitute

4 slices Wright Applewood Bacon, fried and crumbled

2 tbsp cranraisins

to taste kosher salt and black pepper

Garnish/Topping

Point Reyes blue cheese crumbles, if desired

Add Duke's, sour cream, vinegars, lemon juice, and honey into a medium sized bowl. Stir well to combine. Fold in the blue cheese crumbles.

In a separate bowl pour in slaw mix.
Add to taste Slaw sauce, in small amounts add slaw sauce, stir very well to coat, then add more if needed. It's better to add to, then to have too much.

Stir the bacon and cran-raisins into the coleslaw. Chill well before serving.

If desired, top with more blue cheese crumbles before serving.

Excellent topping for Dublin 1891 Sliders

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Point Reyes Slaw

"an elevated version of a timeless cookout classic, this is usually one of the first to go at any cookout"