Description
If you’re looking for a creamy, tangy, crunchy side dish with smoky bacon goodness, this Dill Pickle Keto Coleslaw with Crispy Bacon is perfect for you! Ready in under 30 minutes, it’s a keto-friendly twist on a classic favorite. With shredded cabbage, tangy pickles, crispy bacon, and a flavorful mayo-based dressing, it’s the ultimate addition to barbecues, picnics, or any low-carb meal.
Ingredients
Scale
For the Dressing
- ¾ cup mayonnaise (preferably avocado oil-based for keto)
- 1 tablespoon Swerve sugar substitute (or regular sugar if not keto)
- 1 tablespoon cider vinegar
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
For the Coleslaw
- 8 ounces red cabbage, thinly sliced or shredded
- 8 ounces green cabbage, thinly sliced or shredded
- 9 slices of bacon, cooked and crumbled
- 2 stalks celery, chopped
- ⅓ cup dill pickles, chopped
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Dressing
- In a small mixing bowl, whisk together mayonnaise, Swerve (or sugar), cider vinegar, pickle juice, and Dijon mustard.
- Stir until the dressing is smooth and creamy. Taste the dressing and adjust the flavor as needed—add more pickle juice for tanginess or more Swerve for sweetness.
Step 2: Assemble the Coleslaw
- In a large mixing bowl, combine the shredded red cabbage, green cabbage, chopped celery, and dill pickles. Toss to mix evenly.
Step 3: Add the Dressing
- Pour the prepared dressing over the cabbage mixture.
- Use tongs or a large spoon to toss the coleslaw until all the vegetables are well coated.
Step 4: Add the Crispy Bacon
- Fold in the crumbled bacon pieces.
- Stir gently to distribute the bacon evenly throughout the coleslaw.
Step 5: Season and Chill
- Taste the coleslaw and season with salt and pepper as needed. Keep in mind that bacon and pickles already contribute saltiness, so adjust sparingly.
- Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This helps the flavors meld and creates a more cohesive dish.
Step 6: Serve
- Serve the coleslaw cold, garnished with additional parsley or crumbled bacon if desired.
- Pair it with grilled chicken, burgers, or fish, or use it as a topping for keto wraps or sandwiches.
Notes
- Make-Ahead Tip: You can prepare the dressing and chop the vegetables up to a day ahead. Store them separately in airtight containers and mix before serving.
- Bacon Tip: For extra crispy bacon, cook it in the oven at 400°F (200°C) for 15-20 minutes.
- Storage: Keep the coleslaw in an airtight container in the fridge for up to 3 days.
- Customizations: Add shredded carrots (if not strictly keto), or toss in some slivered almonds or sunflower seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American