Ingredients
Green cabbage (or bagged coleslaw mix)
Bacon crumbles
Fresh grape or cherry tomatoes
Hard-boiled eggs
Full-fat mayonnaise
Apple cider vinegar
Dijon mustard
Lemon juice
Garlic powder
Fresh chopped parsley
Smoked paprika (optional)
Low-carb sweetener like erythritol or monk fruit (optional)
Pickle juice (optional)
Celery salt (optional)
Instructions
1-Cook the bacon: Cook bacon until crispy (oven at 400°F 15-20 min, pan-fry 12-15 min, or air fry 12-15 min); drain and crumble.
2-Shred the cabbage: Shred green cabbage with a food processor or slice thinly by hand.
3-Hard-boil the eggs: Boil eggs 10-12 min, transfer to ice bath, peel, and chop.
4-Make the dressing: Whisk mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
5-Combine the coleslaw: In a large bowl, add shredded cabbage, crumbled bacon, quartered tomatoes, and chopped eggs.
6-Toss and serve: Pour dressing over mixture, toss until coated, then serve immediately or refrigerate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥓 Cook your own bacon instead of using store-bought bacon bits to avoid hidden carbs and fillers
🥬 Fresh cabbage gives the best crunch, but a plain bagged coleslaw mix works in a pinch
🍅 Grape or cherry tomatoes hold their shape best and will not make the coleslaw watery
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: American
- Diet: Keto, Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg