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Creamy Coleslaw with Apple Cider Vinegar and Bacon

creamy coleslaw with apple cider vinegar and bacon - featured image
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A quick and easy creamy coleslaw featuring tangy apple cider vinegar and crispy bacon, perfect for BBQs, potlucks, and weeknight dinners.

Ingredients

Scale
  • 1 medium head green cabbage, finely shredded (about 6 cups)
  • 2 large carrots, peeled and grated
  • ½ small red onion, thinly sliced (optional)
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • ¾ cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the vegetables: finely shred the green cabbage using a box grater or food processor. Peel and grate the carrots, then thinly slice the red onion if using. Combine them in a large mixing bowl.
  2. Crisp the bacon: heat a skillet over medium heat and cook the bacon slices until golden and crispy, about 8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble into bite-sized pieces. Save 1 tablespoon of the bacon fat to stir into the dressing for extra smoky flavor (optional).
  3. Make the dressing: in a separate smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, reserved bacon fat (optional), and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  4. Combine everything: pour the dressing over the shredded veggies and toss gently with tongs or a large spoon until evenly coated. Add the crumbled bacon last and fold it in carefully to keep it crispy.
  5. Chill and serve: cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let the flavors meld. Stir and taste for seasoning before plating.

Notes

Save 1 tablespoon of bacon fat to add to the dressing for extra smoky flavor. To avoid sogginess, toss veggies with dressing just before serving or keep dressing separate until ready to eat. For a vegetarian version, omit bacon and add smoked paprika or liquid smoke. The coleslaw tastes better after chilling for a few hours. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat is not recommended.

Nutrition

Keywords: coleslaw, creamy coleslaw, apple cider vinegar, bacon, side dish, BBQ, potluck, easy recipe

Find it online: https://sagestirs.com/creamy-coleslaw-with-apple-cider-vinegar-and-bacon-easy-homemade-recipe/