Nutty Bacon Coleslaw
Elevate your coleslaw game with this irresistible Nutty Bacon Coleslaw recipe—a creative twist on a classic side dish that's bursting with flavor and texture! This vibrant medley of crisp green and red cabbage, sweet shredded carrots, and smoky, crispy bacon is perfectly complemented by toasted pecans and sunflower seeds for a delightful crunch. Tossed in a tangy-sweet dressing made with creamy mayonnaise, Dijon mustard, honey, and apple cider vinegar, this coleslaw strikes the perfect balance of creamy and zesty. Ready in just 30 minutes, it's a crowd-pleaser that's perfect for backyard barbecues, potlucks, or as a fresh and satisfying side to your favorite grilled dishes. Whether you serve it immediately or let the flavors meld in the fridge, this nutty bacon coleslaw will quickly become your go-to recipe for any occasion.
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 2 medium Carrots
- 6 slices Cooked bacon
- 0.5 cups Pecans
- 0.25 cups Sunflower seeds
- 0.5 cups Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Thinly slice the green and red cabbages using a sharp knife or mandoline. Place them in a large mixing bowl.
Peel and shred the carrots using a box grater or food processor. Add the shredded carrots to the bowl with the cabbages.
Chop the cooked bacon into small, bite-sized pieces and set aside.
In a dry skillet over medium heat, toast the pecans for 3-4 minutes until fragrant, stirring frequently to prevent burning. Let them cool, then roughly chop them.
Add the sunflower seeds to the same skillet and toast for 1-2 minutes until lightly golden. Remove from heat and set aside.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined. This will be your coleslaw dressing.
Pour the dressing over the cabbage and carrot mixture. Toss well to ensure all the vegetables are evenly coated in the dressing.
Fold in the chopped bacon, toasted pecans, and sunflower seeds, reserving a small amount of each for garnish if desired.
Transfer the coleslaw to a serving dish and sprinkle the reserved bacon, pecans, and sunflower seeds on top for presentation.
Serve immediately or cover and refrigerate for up to 2 hours to allow the flavors to meld. Stir before serving.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 48.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2054 mg | 44% | |
*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.
