# Broccoli Slaw with Bacon

> A crunchy, comfort-forward broccoli slaw brightened with a tangy Dijon-honey dressing and studded with crisp bacon. This salad is a crunchy cabbage alternative that works as an easy side for weeknights, potlucks, or whenever you want a satisfying, savory-sweet salad.

Canonical URL: https://www.topshelf.recipes/recipes/broccoli-slaw-bacon

## Author

Jake Woods

https://www.topshelf.recipes/chef/jake-woods

Published: September 2, 2026

Last Updated: September 2, 2026

## About This Recipe

This broccoli slaw with bacon lives in the sweet spot between crunchy, savory, and a little bit indulgent. Rather than relying on heavy creams or elaborate prep, it leans on textures — bright shredded broccoli and cabbage, snappy red onion, chewy dried cranberries and toasted seeds — while letting crisp, well-rendered bacon provide the savory backbone. A simple Dijon-honey mayonnaise dressing binds everything without burying the fresh crunch, and a short rest in the fridge allows the flavors to marry so each bite reads as coherent and balanced.

It’s the kind of salad that works for weeknight dinners when you want vegetables but not boredom, and it scales happily for potlucks where you need something that travels well. This version succeeds because of contrasts: fatty bacon against acidic vinegar and mustard, crunchy seeds against tender shreds, a restrained sweetness to soften the mustard’s edge. If you’re feeding picky eaters, hosting a cookout, or just want a make-ahead side that tastes like more than the sum of its parts, this slaw delivers without fuss.

## Recipe Information

- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Servings: 3
- Difficulty: Easy
- Category: Salads

## Ingredients

### Cook the bacon until crisp

- 8 slices thick-cut bacon

### Toss the slaw with mix-ins and dressing

- 10 oz broccoli slaw mix (shredded broccoli, cabbage, carrots)
- 1/2 medium red onion, thinly sliced
- 1/3 cup sunflower seeds, toasted (or toasted slivered almonds)
- 1/3 cup dried cranberries

### Make the Dijon-honey dressing

- 2 tbsp Dijon mustard
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp (combined) salt and freshly ground black pepper

## Instructions

### 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.

### 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.

### 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. 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.

### 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.

## Nutrition

Estimated nutrition per serving (about 1 cup (85g)):

- Calories: 735 kcal
- Protein: 9.4 g
- Carbohydrates: 62.9 g
- Fat: 52.6 g
- Saturated Fat: 7.5 g
- Trans Fat: 0.2 g
- Fiber: 7.8 g
- Sugar: 21.8 g
- Added Sugars: 0 g
- Cholesterol: 0 mg
- Sodium: 780 mg
- Potassium: 560 mg
- Calcium: 88 mg
- Iron: 2.8 mg
- Vitamin D: 0 mcg

## Tips

### Render bacon slowly

Start bacon in a cold skillet and cook over medium so the fat renders evenly; this prevents chewy bits and yields uniformly crisp pieces.

### Reserve crunchy bacon

Set aside a few extra crisp pieces before chopping to use as garnish so the salad keeps a textural pop on top.

### Toast seeds properly

Toast sunflower seeds or slivered almonds in a dry skillet until fragrant and lightly browned—this deepens flavor and prevents them going soggy in the dressing.

### Balance the dressing

Whisk the Dijon, mayo, vinegar and honey and taste for brightness; add vinegar in teaspoon increments for tang, or honey to soften the mustard.

### Avoid early sogginess

If making ahead, wait to dress the slaw until 20–30 minutes before serving to keep the mix crisp; refrigerated resting after dressing is fine for flavor melding.

### Cut bacon to bite-size

Chop cooled bacon into consistent, bite-size pieces so every forkful gets a good ratio of meat to slaw.

## Variations and Substitutions

### Vegetarian swap

Replace bacon with smoked tempeh crumbles or roasted chickpeas and add a teaspoon of liquid smoke or soy sauce to the dressing for savory depth.

### Lighter dressing

Use half mayonnaise and half Greek yogurt (or all yogurt) to cut fat and add tang while keeping the creamy texture.

### Nut and fruit swaps

Substitute toasted slivered almonds, pepitas, or chopped pecans for the sunflower seeds and swap dried cranberries with dried cherries or chopped apple for seasonal brightness.

### Smoky-spicy twist

Stir in 1/2 teaspoon smoked paprika and a pinch of cayenne to the dressing for a warm smoky kick that complements the bacon.

## Notes

This bacon-Dijon version leans into familiar, comforting flavors while staying bright and crunchy — great for potlucks or as a make-ahead side. Let it rest in the fridge 20–30 minutes if you have time so the dressing and bacon flavors meld.

### Storage and Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the slaw will soften over time as the dressing continues to meld. If you want lingering crispness, keep cooked bacon and the dressing separate and combine just before serving. Do not freeze this salad—the vegetables and dressing will break down and become watery on thawing.

### Serving Suggestions

Serve chilled or at cool room temperature alongside grilled meats, BBQ sandwiches, or as a vibrant topping for pulled pork tacos or open-faced turkey melts. For drinks, pair with a crisp lager, dry rosé, or a citrusy iced tea to cut the richness. Present in a wide shallow bowl so the topping stays exposed and sprinkle extra seeds and reserved bacon just before serving.

## Frequently Asked Questions

### Can I use fresh broccoli instead of packaged slaw?

Yes—trim broccoli stems and pulse florets and stems in a food processor or finely shred with a knife to match the mix texture; include some shredded cabbage or carrot for color and crunch balance.

### How do I keep the bacon crispy in the salad?

Cook bacon until very crisp, drain on paper towels, and reserve some pieces whole as garnish; add chopped bacon to the salad shortly before serving if you want maximum crunch.

### Can I make this ahead of time?

You can assemble the slaw components a day ahead and refrigerate separately; dress the slaw and add bacon 20–30 minutes before serving so flavors marry but textures remain lively.

### How can I reduce calories without losing flavor?

Swap half or all of the mayonnaise for plain Greek yogurt, use turkey bacon or remove some bacon and add extra seeds for crunch to reduce fat while keeping savory notes.

### My dressing tastes too sharp—how do I fix it?

Stir in a little more honey or a teaspoon of mayonnaise to mellow the acidity, or add a pinch of salt which can round out any harsh mustard bite.

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