Smoky Bacon Slaw
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Traditional coleslaw is always a slam dunk at pitch-ins! But add some kick with a few spices and a pound of bacon for my Smoky Bacon Slaw and be the hero!
I found a similar recipe years ago in a magazine, made it, loved it, and of course, lost it! I am a complete hot mess walking disaster. It has taken me years to replicate this to the best of my memory!
Smoky Bacon Slaw
We love bacon around here! If I can’t get everyone’s attention I just start frying bacon. People say milkshakes bring all the boys to the yard….milkshakes ain’t got nothing on bacon!
Bake, broil or fry that bacon, it doesn’t matter. The bacon in this adds a slightly salty flavor along with a little chewy bite amidst the crunchy cabbage. The slight heat from the cayenne pepper and smoked paprika make this a unique slaw that people love!
Doesn’t everything just get better with bacon? This recipe calls for a whole pound of bacon, yes a whole pound. From personal experience, I advise making this when no one is around OR just go ahead and make 2 pounds if other people are around. Because honestly, I know from first-hand experience that bacon for a recipe disappears super fast if you don’t keep an eye on it!
My other favorite slaw recipe is my Cilantro Cole Slaw!
This post is sponsored by Indiana Pork but the thoughts and opinions are all mine!
Smoky Bacon Slaw
Ingredients
- 1 pound of cooked bacon in crumbles
- 6 cups cabbage Shredded, thin sliced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tablespoons olive oil
- 2 Tablespoons cider vinegar
- 1 teaspoon dry mustard
- 1/2 Tablespoon cayenne pepper
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon minced garlic
- additional salt and pepper to taste
Instructions
- Prepare your pound of bacon any way you like, crumble and set aside
- Slaw Dressing: combine the mayonnaise, sour cream, olive oil, apple cider vinegar, dry mustard, cayenne pepper, smoked paprika, salt and pepper, minced garlic in the blender - give it a whirl until completely blended
- Put your 6 cups of shredded cabbage in a large bowl, add most of the bacon {saving just enough back to sprinkle of top} and all the dressing and toss to coat. If you like less dressing on your slaw, add a little at a time until you get the consistency you are looking for.
- Sprinkle the remaining bacon on top. Store in an airtight container in the refrigerator
Nutrition values are estimates, for exact values consult a nutritionist.
Like my serving spoon and bowl – I have an obsession with Mud Pie.
You can see my favorite stuff on Amazon.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
