This creamy Bacon Apple Coleslaw is the perfect make-ahead side dish for any gathering. It’s loaded with veggies, apples, smoky bacon, and cranberries with a tangy sweet dressing that gets better with time.
If you have any leftover bacon, try my Bacon Wrapped Dates or this creamy Bacon Caramelized Onion Dip.
Everyone here in the Midwest loves coleslaw, but it’s boring coleslaw. Sometimes it’s too vinegary, or the veggies are shredded into a pulp, and honestly you just get tired of the same ‘ole same ‘ole. This one is a combination of smoky, sweet, and tangy flavors that transform a classic side dish into something unique and special.
Originally I created this recipe in the late fall because of the local apples, honey, and dried cranberries. But, now I make it year around and it’s my go-to coleslaw recipe. Everywhere this recipe goes, the bowl comes home practically licked clean. People who claim they don’t even like coleslaw, like my boyfriend, come back for seconds.
Bacon Apple Coleslaw Ingredients
Here’s everything you will need to make this coleslaw recipe and a couple notes too. Keep reading!
- Mayonnaise: Always use a high quality mayo in salads or it won’t stick to the cabbage. If you’re wondering, I use my homemade Avocado Oil Mayonnaise or Dukes if I am in a pinch.
- Vinegar: This recipe uses a combination of apple cider vinegar and distilled vinegar for a balanced vinegar flavor.
- Honey: Local honey is best. It can be substituted with granulated sugar if needed.
- Dijon Mustard
- Salt and Pepper
- Green Cabbage: Finely slice it with a knife or you can shred it using a mondoline.
- Carrots: Be sure to wash and dry them before grating. I use the large side of my box grater.
- Apples: You’ll also want to wash these. Then you will core and slice into thin matchsticks.
- Bacon: Cook the way you want and then crumble into bite sized pieces.
- Dried Cranberries
- Green Onion: Washed, dried, and sliced.
How to Make Bacon Apple Coleslaw
1. Combine the dressing. In a large bowl mix together the mayonnaise, vinegars, Dijon mustard, honey, salt, and black pepper.
2. Toss together the coleslaw. Add the cabbage, carrots, apples, bacon, dried cranberries, green onion, and toss until everything is well-coated. Refrigerate an hour before serving.
NOTE: If you’re serving it at party or get-together, I recommend having more bacon, dried cranberries, and green onions for topping (it looks pretty).
What To Serve With Your Coleslaw
Because this recipe has fall flavors like apple, cranberries, and bacon, it goes great with anything pork. We love serving a big ole scoop with pulled pork sliders or oven roasted pork chops.
But, it is also great with smoker grill hot dogs, chicken wings, burgers, grilled or fried chicken. The list goes on and on.
Make Ahead Information & Storing Leftovers
Store this Bacon Apple Coleslaw in the refrigerator for 3 to 5 days. After a couple days it will release juices. Just drain those away and add a spoonful of mayonnaise if needed.
Storing at room temperature and freezing is not recommended because of the mayonnaise.
Frequently Asked Questions (FAQ’s)
More Easy Sides You’ll Love
Bacon Apple Coleslaw
INGREDIENTS
- 1 cup mayonnaise - high quality, or my homemade Avocado Oil Mayonnaise
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoons white vinegar
- 1 ½ tablespoon honey
- 1 tablespoon Dijon mustard
- salt and black pepper - to taste preferences
- 6 cups green cabbage - thinly sliced
- 1 cup apples - gala, matchsticks (rinse matchsticks with cool water to prevent browning)
- 10 slices bacon - cooked, crumbled
- ¾ cup carrots - shredded
- ¾ cup dried cranberries
- ½ cup green onion - sliced
INSTRUCTIONS
- In a bowl combine mayonnaise, apple cider vinegar, white vinegar, honey, Dijon mustard, salt, and black pepper.NOTE: Use a large bowl, and add the cabbage mixture to it, so there's one less dish to wash
- Add the thinly sliced cabbage, shredded carrots, matchstick apples, crumbled bacon, dried cranberries, and sliced green onion. Toss together until everything is well coated.
- Refrigerate for at least 1 hour before serving. This softens the coleslaw and allows the flavors to develop.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for 3 to 5 days.
- Storing at room temperature or in the freezer are not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
