Crunchy Bacon Coleslaw
Get ready to elevate your side dish game with this irresistible Crunchy Bacon Coleslaw, a perfect balance of creamy, tangy, and savory flavors with an added touch of smoky decadence. Crisp green and red cabbage combine beautifully with freshly shredded carrots and sliced green onions to create a vibrant, nutrient-packed base. The real star, however, is the crispy crumbled bacon, which adds a mouthwatering crunch and smoky richness to every bite. A homemade dressing of mayonnaise, apple cider vinegar, Dijon mustard, and a hint of honey ties it all together, creating a delightful medley of textures and tastes. Optional sunflower seeds provide an extra nutty crunch, making this dish a standout. Perfect as a chilled side dish or a bold topping for burgers, sandwiches, or pulled pork, this bacon coleslaw is ready in just 30 minutes with minimal prep, making it a go-to for potlucks, picnics, or everyday meals. Don't miss out on this flavor-packed, crowd-pleasing twist on classic coleslaw!
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Recipe Information
Ingredients
- 4 cups, shredded Green cabbage
- 2 cups, shredded Red cabbage
- 2 medium, shredded Carrots
- 3 stalks, thinly sliced Green onions
- 8 slices, cooked and crumbled Bacon
- 0.5 cups Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups (optional) Sunflower seeds
Instructions
Begin by preparing the cabbage: finely shred 4 cups of green cabbage and 2 cups of red cabbage. Place them in a large salad bowl.
Shred two medium carrots and add them to the bowl with the cabbage.
Thinly slice three green onion stalks and toss them into the salad mixture.
In a skillet over medium heat, cook 8 slices of bacon until crispy. Once cooked, drain on paper towels and crumble into small pieces. Set aside to cool.
In a small mixing bowl, combine 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the dressing is smooth and well combined.
Pour the dressing over the cabbage mixture. Toss until all the vegetables are evenly coated.
Fold in the crumbled bacon and, if desired, 1/4 cup sunflower seeds for extra crunch.
Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
Before serving, toss the coleslaw one more time. Serve chilled as a side dish or a topping for burgers, sandwiches, or pulled pork.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 39.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
