I love good coleslaw and this Apple Bacon Coleslaw was my first attempt at homemade. For being my first attempt, it turned out great!
The recipe originally comes from a website that no longer exists- you know, one of those Pinterest recipe links that disappears. The photo looks divine and I had luckily printed out the recipe before the link went away.
Am I glad I tried it! This is one of the best coleslaws I’ve ever had. Even though it has vinegar in it, it’s more of a creamy and little bit sweet dressing with nice crunchy ingredients.
Crunchy apples and cabbage, savory bacon. Yum. It might even be good with a handful of golden raisins thrown it.
Here’s my version of it, changed up quite a bit from the original. Just a warning – it makes a TON of slaw! Luckily Bret had made the Oven Roasted Rack of Pork (a do-not-miss recipe, by the way) and we shared it along with the slaw for dinner with some dear friends.
By now my friends know that what they’re eating is probably a photographed, reviewed and new recipe for the site and will be honest with me about the taste. It’s a definite hit and a considerable portion of it was left at their house!
Think about Apple Bacon Coleslaw for upcoming holidays – Labor Day picnic, Thanksgiving, Easter, and Fourth of July. Actually, it’s so good and easy to throw together, make it any time of the year.
You might also enjoy Jeff’s Oriental Coleslaw.
- 1/4 C. cider vinegar
- 1 1/4 C. mayonnaise
- 1/4 C. honey
- 2 tsp. kosher salt
- 1/4 C. pulp-free orange juice
- juice from 1/2 fresh lemon
- 1 tsp. black pepper
- 1 medium cabbage, cored and shredded
- 1/2 pack of bacon fried crispy then chopped up
- 4 medium Granny Smith apples, cored and diced
- While frying the bacon, in a medium bowl stir the first seven ingredients together, blending until relatively smooth.
- Prepare the cabbage and apples and scoop them into a large, and I mean large, bowl.
- Pour the dressing over the cabbage/apple mixture, add half of the bacon, and stir until thoroughly combined. Cover with aluminum foil or lid and refrigerate overnight.
- Add the rest of the bacon just before serving and stir to combine.
Tips and Stuff:
If you have a mandolin, use it on the cabbage and if you want, on the apples, too.
You may want to dice a green onion (green and white parts) and mix it in. I didn't use it.
If you don't have time to refrigerate overnight, 3-4 hours would be fine.
Remember not to add all of the bacon before refrigerating, as the bacon does tend to soak in the juices and is not crispy after refrigeration.
Nutrition Information:Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 231Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 556mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 1g
Nutrition Values are Approximate