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Bistro BLT Slaw Recipe

Fresh-made slaw with twists of blue cheese, avocado, and bacon give this BLT slaw recipe an exciting twist. Top it off with a homemade, mayo-like slaw dressing, and you have a fresh salad high in fiber and low in carbs. (If you pass on the extra dressing, it’s even lower in calories, too.)

Servings: 8

Active time: 25 minutes

Total time:



  • 1 (10 oz) package coleslaw
  • 6 c thinly sliced hearts of Romaine lettuce
  • 1 large avocado, diced
  • 1/3 c diced red onion
  • 6 crisp cooked bacon strips, coarsely crumbled
  • 1/3 c crumbled blue cheese


Place ingredients for slaw in large bowl.


  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c chopped tomato
  • 1/4 c red wine vinegar
  • 2 Tbsp chopped parsley
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2/3 c vegetable oil
  1. Place eggs in food processor or blender. Process about 30 seconds to blend. Add tomato, vinegar, parsley, mustard, salt and pepper. Process until smooth. With machine running, add oil in thin steady stream until combined.
  2. Toss half of dressing with slaw to coat. Pass remaining dressing, if desired.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 290
Calories from Fat 240
Total Fat 27g (42% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 55mg (18% DV)
Sodium 520mg (22% DV)
7g (2% DV)
Dietary Fiber 3g (12% DV)
Sugars 2g
Protein 6g
Vitamin A 25%
Vitamin C 50%
Calcium 8%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.