Broccoli Slaw with Bacon

How to Make Broccoli Slaw with Bacon

1. 1

   Step 1: Cook the bacon until crisp

   Place the bacon in a cold skillet in a single layer and set over medium heat. Cook, turning occasionally, until evenly browned and crisp, 8–12 minutes depending on thickness. Transfer to paper towels to drain and cool.

   For this step

   • 8 slicesthick-cut bacon
   
2. 2

   Step 2: Make the Dijon-honey dressing

   In a medium bowl, whisk together the Dijon mustard, mayonnaise, apple cider vinegar, honey, and the salt-and-pepper. Taste and adjust for brightness or sweetness — add a little more vinegar if you want tang or a touch more honey to mellow the mustard.

   For this step

   • 2 tbspDijon mustard
   • 1/2 cupmayonnaise
   • 2 tbspapple cider vinegar
   • 1 tbsphoney
   • 1 tsp (combined)salt and freshly ground black pepper
   
3. 3

   Step 3: Chop the bacon

   When the bacon is cool enough to handle, chop it into bite-size pieces. Reserve a few crisper pieces for garnish if you like.
   
4. 4

   Step 4: Toss the slaw with mix-ins and dressing

   In a large bowl combine the broccoli slaw mix, thinly sliced red onion, toasted sunflower seeds, dried cranberries, and chopped bacon. Pour the dressing over the salad and toss until everything is evenly coated; taste and adjust seasoning with extra salt or pepper if needed.

   For this step

   • 10 ozbroccoli slaw mix (shredded broccoli, cabbage, carrots)
   • 1/2 mediumred onion, thinly sliced
   • 1/3 cupsunflower seeds, toasted (or toasted slivered almonds)
   • 1/3 cupdried cranberries
   
5. 5

   Step 5: Rest and serve

   For best flavor, refrigerate at least 20–30 minutes to let the dressing mellow and the bacon flavor infuse the slaw, though you can serve immediately if short on time. Serve chilled or at cool room temperature, garnished with reserved bacon or extra seeds; yields about 6 side servings.

1. Place the bacon in a cold skillet in a single layer and set over medium heat. Cook, turning occasionally, until evenly browned and crisp, 8–12 minutes depending on thickness. Transfer to paper towels to drain and cool.
2. In a medium bowl, whisk together the Dijon mustard, mayonnaise, apple cider vinegar, honey, and the salt-and-pepper. Taste and adjust for brightness or sweetness — add a little more vinegar if you want tang or a touch more honey to mellow the mustard.
3. When the bacon is cool enough to handle, chop it into bite-size pieces. Reserve a few crisper pieces for garnish if you like.
4. In a large bowl combine the broccoli slaw mix, thinly sliced red onion, toasted sunflower seeds, dried cranberries, and chopped bacon. Pour the dressing over the salad and toss until everything is evenly coated; taste and adjust seasoning with extra salt or pepper if needed.
5. For best flavor, refrigerate at least 20–30 minutes to let the dressing mellow and the bacon flavor infuse the slaw, though you can serve immediately if short on time. Serve chilled or at cool room temperature, garnished with reserved bacon or extra seeds; yields about 6 side servings.