Bacon Coleslaw Recipe

Prepare vegetables

Trim outer leaves from cabbages. Cut cores out and finely shred the green and red cabbage using a sharp knife, mandoline, or food processor. Peel and grate or julienne the carrots. Thinly slice the green onions and chop the parsley. Combine shredded green cabbage (6 cups), red cabbage (2 cups), carrots (1.5 cups), green onions (1/2 cup) and parsley (2 tbsp) in a large mixing bowl.

Cook bacon

Place bacon slices (6) in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Drain on paper towels and when cool, chop or crumble into roughly 1/2-inch pieces. Reserve 1 tablespoon of the rendered bacon fat (optional) to stir into the dressing for extra flavor; discard or save the rest for another use.

Toast nuts/seeds (optional)

If using sunflower seeds or chopped pecans (3 tbsp), toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly browned. Let cool.

Prepare dried fruit (optional)

If using dried cranberries or raisins (3 tbsp), you can leave them as-is or soak them for 5 minutes in 1 tablespoon warm water to plump, then drain.

In a medium bowl, whisk together mayonnaise (1/2 cup), sour cream or Greek yogurt (1/4 cup), apple cider vinegar (2 tbsp), Dijon mustard (1 tsp), honey (1 tbsp) and sugar (1 tbsp) until smooth. Add kosher salt (1/2 tsp), black pepper (1/4 tsp) and celery seed (1/2 tsp) if using, and whisk again. If you reserved 1 tablespoon bacon fat, whisk it in now for a smoky note, or substitute 1 tablespoon extra-virgin olive oil.

Taste the dressing and adjust: add more vinegar if you want tang, more honey or sugar if you prefer sweeter, or more salt and pepper to balance.

Pour the dressing over the prepared cabbage mixture and toss gently until everything is evenly coated. Fold in crumbled bacon pieces and toasted seeds/nuts and dried fruit if using. Taste and adjust seasoning—add a pinch more salt, a squeeze of vinegar, or a teaspoon of honey if needed.

Cover and refrigerate for at least 1 hour to let flavors meld. The slaw will keep well in an airtight container in the refrigerator for up to 3 days; toss briefly before serving to redistribute dressing and bacon.