Apple Bacon Crunch Coleslaw
A refreshing coleslaw featuring crispy apples, crunchy bacon, and a creamy dressing, perfect for summer barbecues and picnics.
Ingredients
Vegetarian Base
- 4 cups shredded green cabbage Provides classic crunch.
- 1 cup shredded red cabbage Adds color and flavor.
- 1 cup broccoli florets, chopped Boosts nutrition and heartiness.
- 1 medium apple, thinly sliced A tart variety like Granny Smith is recommended.
- 1/4 cup red onion, finely diced Adds sharpness to the flavor.
Dressing
- 1/2 cup mayonnaise Base for the dressing.
- 1 tablespoon apple cider vinegar For a tangy punch.
- 1 tablespoon honey For added sweetness.
- Salt and pepper to taste Essential to bring flavors together.
Toppings
- 4 slices cooked bacon, crumbled Adds a smoky flavor.
- 1/2 cup toasted almond slices Provides a nutty crunch.
Instructions
Preparation
- Start by shredding the green and red cabbage and combine them in a large bowl.
- Chop the broccoli florets into bite-sized pieces and add to the bowl.
- Thinly slice the apple and toss it into the bowl, skin on for more color.
- Finely dice the red onion and add it to the mixture.
Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper.
- Taste and adjust seasoning as necessary.
Combine
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Crumble the crispy bacon and sprinkle the toasted almonds over the salad just before serving.
- Chill in the fridge for about 30 minutes before serving for best flavor.
- Taste and adjust seasoning with salt, pepper, or honey as desired.
- Consider adding fresh herbs like parsley or chives for garnish.
Notes
For crispy bacon, bake in the oven at 400°F for 15-20 minutes. Keep dressing separate until serving for fresh veggies.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 4g
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