Whether you treat coleslaw like a side dish or a condiment, Bacon Coleslaw is a practically perfect accompaniment. It's Keto-friendly, Whole30-friendly, and definitely sandwich-friendly. In just a few quick easy steps you'll be tossing freshly shredded veggies and crumbly bacon with a zippy whole grain mustard dressing with no added sugar. Did someone say seconds?
Combine the cabbage, carrots, green onions, and parsley in a large bowl.
Cook bacon in a skillet until crisp. Remove using a slotted spoon, drain, then crumble.
Allow the bacon fat to cool a bit, then transfer 4 tbsp (¼) to a glass mixing cup or small bowl. Add the vinegar, mustard, black pepper, and ¼ tsp salt. Whisk until emulsified. Taste for seasoning and add additional salt or pepper as needed.
Pour the dressing over the vegetables and add the crumbled bacon. Toss to combine. Marinate 1 hour to allow flavors to meld.
Whole30: use whole30 compliant bacon and mustard (sugar free for both) - check your labels!
If using pre-shredded cabbage, substitute 16 oz (about 4 cups)