1-First Step: Cook and chop the bacon. Grab half a package (8 oz) of no-sugar bacon. Fry in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, then chop into bite-sized pieces. Pro tip: Fry extra and reserve 2 slices for garnish. This is the only heat you'll need. Smells amazing already!

2-Second Step: Gather all ingredients in a large bowl. Dump in the 16 oz cabbage coleslaw mix for that perfect crunch. Add 1 cup halved cherry tomatoes, pat them dry first to avoid watery salad. Toss in 1/4 cup chopped green onions, 8 oz chopped bacon, 1 tsp celery seed, 1/2 tsp mustard powder, and 1/8 tsp salt. Stir lightly to mix the goodies.

3-Third Step: Make the dressing and combine. In a small bowl, whisk 1 cup mayo with 3 tbsp apple cider vinegar (or white balsamic for milder tang). Pour over the veggies and bacon. Stir everything well to coat evenly. Taste and adjust salt if needed. The mayo clings perfectly, creating creamy magic.

4-Fourth Step: Refrigerate to perfection. Scoop into an airtight container. Chill at least 1 hour. This softens the cabbage and lets flavors dance. It's good right away but wow, better after marinating! Up to 3-4 days fresh.

5-Final Step: Serve and garnish. Give it a good stir. Garnish with reserved bacon slices, sunflower seeds, or diced avocado if using. Pile next to BBQ ribs or oven-baked chicken thighs for a keto feast. Add diced chicken to make it a main dish. Family raves every time!