This hearty bacon and cheese coleslaw elevates traditional coleslaw from its position as a side dish to a dense filling side that eats like a meal. Using pepper jack cheese also adds a nice spice that complements the sweet, creamy sauce. Use this as a side dish packed with fiber, fats, and protein where a little goes a long way, or eat a big ol’ bowl of this savory coleslaw as a meal by itself.
Hearty Bacon and Cheese Coleslaw
This dish is a beautiful starting point. However, the direction it evolves is entirely in your hands. The recipe here is for a mayonnaise-based sauce. That sauce also substitutes well for oil-based dressings. If you’re a glutton for punishment, ranch is also an option. The same goes for the veggies. Switch the purple cabbage for green. Slice your own cabbage or buy a pre-cut bag. Ditch the cabbage for a broccoli and brussel sprout slaw.
Every single ingredient in this recipe is customizable. You are empowered to make it your own. That is one of the many beauties of cooking. The only ‘rule’ I recommend is that the flavors blend better if you allow the coleslaw to rest a bit before serving. Even then, you can eat this immediately if you wish.
Nutritional Information and Ingredients
Nutritional Information taken from a combination of the ingredient packaging and MyFitnessPal app. Serves 6-8.
Calories per 1/6 serving: 496.25
- 1 pkg. Green Giant Rainbow Slaw
- 1 pkg. Dole Shredded Red Cabbage
- 1/2 lb. Kirkland Bacon
- 3/4 cup. Lucerne Shredded Pepperjack Cheese
- 1 1/4 cup. Hellmann’s Mayonnaise
- 2 tbl. Splenda Brown Sugar
- 3 tbl. Raw Seedless Unsalted Sunflower Seeds
- 1 tbl. Apple Cider Vinegar
- 3 tbl. Heavy Cream
- Onion Salt
- Garlic Powder
- Black Pepper
- Dijon Mustard Powder
Instructions- Hearty Bacon and Cheese Coleslaw
Ingredient preparation for this recipe will vary. If you use precut or bagged ingredients, then the bacon may be the only item that has prep. You could also substitute bacon bits and move straight to the sauce if you wanted to. In these photos, I used a ½ lb of bacon that I baked in the oven. Let the bacon cool enough to handle, then slice, or chop into small pieces. Bacon piece sizes depend entirely on personal preference.
This recipe calls for shredded cheese. The easiest option is to just buy shredded cheese. I did because I am lazy. However, for all of you motivated indivduals out there with cheeseblocks, you can shred your own.
Cabbage, carrots, and onions? These items could be prepped by slicing with a knife, mandolin, or food processor. The choice is yours. I prefer the texture of sliced cabbage and find that a food processor will give me relatively small pieces. Neither is wrong, and both will make delicious coleslaw.
The sauce is the most complicated part of coleslaw, and even that is simple. We are making a mayonnaise-based sauce thinned with cream and seasoned with spices. Once we have done that, we will mix the sauce and veggies in a bowl, and BOOM, done! Coleslaw, enjoy.
First, add a small portion of the mayonnaise to a mixing bowl with the heavy cream and apple cider vinegar. Then add the brown sugar and mix thoroughly. We do this first to avoid not completely dissolving the brown sugar. This can add a sandy texture to the coleslaw. Once the brown sugar completely dissolves, add the rest of the mayonnaise and seasonings and thoroughly mix.
It would be best if you had a bowl of vegetables and a bowl of sauce by now. Add the sauce to the bowl and mix until it completely coats the vegetables, bacon, and cheese. This is also an excellent time to evaluate the consistency for your individual preferences. If you prefer, you may wish to add additional mayonnaise and seasonings for a better sauce to vegetable ratio. You may also add the sunflower seeds now or wait to add them as a garnish sprinkled on top before serving