1-First Step: Cook the Bacon Start by cooking 8 oz of bacon until crispy. I pan-fry it over medium heat for about 8 minutes, flipping once. Drain on paper towels and chop into bite-sized pieces. This smoky element defines the BLT flavor in your keto coleslaw. For keto compliance, pick sugar-free bacon. Reserve 2 slices chopped for garnish if you like!

2-Second Step: Prep the Veggies Grab your 16 oz cabbage coleslaw mix and place it in a large bowl. Halve 1 cup cherry tomatoes and add them in. Chop 1/4 cup green onion and toss it on top. These fresh elements keep the salad crisp and low-carb. If using optional sunflower seeds or diced avocado, add them here for extra texture. Pro tip: Rinse the coleslaw mix if you want milder cabbage flavor.

3-Third Step: Make the Dressing In the same bowl, add 1 cup mayo, 3 tbsp apple cider vinegar (or white balsamic), 1 tsp celery seed, 1/2 tsp mustard powder, and 1/8 tsp salt. Use egg-free avocado oil mayo for Whole30 or paleo. Stir everything together until well combined. The dressing coats the cabbage perfectly, softening it during chill time. Taste and adjust salt or vinegar for your tang level. I love how the mustard powder wakes up the flavors without overpowering.

4-Fourth Step: Mix and Chill Add the chopped bacon to the bowl and fold it all gently. Don’t overmix to keep some crunch. Transfer to an airtight container and refrigerate for at least 1 hour. This step softens the cabbage and lets flavors marinate. Wow, the taste improves so much after sitting! It’s creamy, healthy, and low-carb magic.

5-Final Step: Serve and Enjoy Scoop into bowls, garnish with reserved bacon if desired, and serve chilled. Pairs great with grilled chicken or burgers. For a meal, stir in diced chicken. Ideal for potlucks, BBQs, or family dinners. Leftovers keep 3-4 days in the fridge. I’ve taken this to parties, and it’s always the star side dish.