Bacon Cole Slaw

I love cole slaw, but I'm always scared to order it when I am out because sometimes it has added sugar.  I love both the vinegar and mayo based varieties, as long as they are crunchy.   A lot of times, pre made cole slaw from the grocery store has sneaky ingredients that don't fit into a low carb diet.  This recipe is low carb friendly and a perfect compliment to a cheeseburger.


6 slices bacon
2 Tbsp olive oil
1/2 red onion
1/4 C apple cider vinegar
1/4 C water
2 Tbsp Splenda
1/2 tsp celery seeds
1 bag cole slaw veggies

  1. Heat olive oil in a skillet over medium high.  
  2. Add bacon and cook until very crispy.  
  3. Set bacon aside to drain and cool on a paper towel.  
  4. Leave skillet on burner, but turn off heat.  The idea is for the bacon drippings to be warm, but not hot enough to caramelize onions.  
  5. Thinly slice onion.
  6. Add onion to skillet with bacon drippings.  
  7. Add vinegar, water, Splenda, and celery seeds to skillet with bacon drippings and stir with a spatula.  
  8. Add entire bag of cole slaw veggies to a large bowl.  
  9. Crumble bacon and add to cole slaw veggies.  You can also cut bacon with a knife if need be.  
  10. While still warm, add bacon dripping mixture to large bowl and toss until evenly coated with a rubber spatula.  
Enjoy!  Remember to measure your veggies.  A serving of this cole slaw is about 1 Cup.  Cole slaw veggies are really hardy, so this will keep in your fridge for several days.

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