My favorite coleslaw


6 cups shredded yellow cabbage

2 cups shredded red cabbage

3/4 cup Ranch Peppercorn dressing or mayonnaise for a sweet taste

1/2 cup cooked and crumbled bacon, approx. 5 strips

1 shredded apple

1/2 cup Blueberry Craisins

1/2 cup honey roasted pecan pieces

1 package coleslaw mix


Thinly slice cabbage and toss together in a large bowl. Cook bacon strips on med-low heat until done and place on paper towel to absorb grease. In a medium size bowl, combine dressing and coleslaw seasoning and mix well.  Shred apple and crumble cooled bacon. Combine shredded apple, crumbled bacon, blueberry craisins and pecan pieces to the dressing and mix well.  Add dressing to cabbage and toss.  Cover and refrigerate for 30 minutes.  Toss before serving.

Cook bacon strips on med-low heat until done

Place bacon on paper towel to absorb grease.

Shred cabbage by cutting thin slices.

Red cabbage adds a burst of color.

Toss cabbages together.

Combine Ranch Peppercorn dressing and coleslaw mix.

Shred apple.

Combine dressing, pecans, bacon, blueberries and apple.

Mix well.

Combine dressing and cabbage and toss until well coated.  Cover and refrigerate for 30 minutes.


For traditional coleslaw; combine 3/4 cup mayonnaise and seasoning mix and toss with 8 cups shredded cabbage.

Cover and refrigerate for 30 minutes.

Coleslaw is also delicious on sandwiches, hamburgers and fish tacos.

I topped a tomato sandwich with it.

For a light summer sandwich, spread mayo on slices of bread and top with sliced tomato and freshly ground black pepper.

I think dishes tastes even better when I can use home grown ingredients from my garden.

My little farm in Idaho

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