Crispy Bacon Coleslaw with No-Mayo Vinaigrette
Crispy Bacon Coleslaw with No-Mayo Vinaigrette is set to become your go-to warm-weather side dish. This bacon lovers twist on classic coleslaw features a tangy vinaigrette made with sautéed onion, garlic, mustard, and celery seed—no mayonnaise needed. Crispy bacon bits add a savory crunch, creating a bold and unexpected flavor pairing that elevates every bite. Bacon and coleslaw have never tasted this good.
Table of contents
How to Make Bacon Coleslaw – Step by Step
Ingredients
- Green Cabbage
- Carrot
- Apple Cider Vinegar
- Dijon Mustard
- Honey
- Celery Seed
- Salt
- Ground Black Pepper
- Cornstarch/Cornflour
- Bacon
- Onion
- Garlic
Mix vinegar, mustard, honey, celery seed, salt, pepper and cornstarch/cornflour. This is the base of the vinaigrette sauce.
Cook bacon pieces in a pan until crispy and also to render the bacon fat for the sauce.
To the same pan (using the bacon fat), cook onions and garlic.
Add the vinaigrette to the pan and cook until thickened.
Pour the cooled vinaigrette over the shredded vegetables and toss to mix.
Sprinkle the crispy bacon pieces on top and mix well.
Dairy Free Coleslaw
This coleslaw skips the mayonnaise, making it completely dairy-free and perfect for anyone avoiding dairy in their diet. With the varied flavors in the vinaigrette and smoky bacon, it delivers all the flavor without the cream.
Best Tasting Coleslaw
Bacon is exactly what your regular coleslaw has been missing. We don’t stop at crispy bacon bits—the onion-based dressing, infused with mustard and tangy vinegar, simmers right in smoky bacon drippings, a flavorful stand-in for olive oil.That’s double the bacon, double the flavor!
Bacon is exactly what your regular coleslaw has been missing. We don’t stop at crispy bacon bits—the onion-based dressing, infused with mustard and tangy vinegar, simmers right in smoky bacon drippings, a flavorful stand-in for olive oil.That’s double the bacon, double the flavor!
Cooked Vinaigrette
What is a cooked vinaigrette? It has all the ingredients (and more) of a regular salad vinaigrette but it is cooked in a pan with onions and garlic and thickened. Which coats the veggie shreds beautifully.
How to Make Crispy Bacon Coleslaw with No-Mayo Vinaigrette
You can start by shredding your own veggies (using a knife or mandolin) or use pre-shredded bags if available. Add them to a large bowl while you prepare the dressing and cook the bacon. Once everything is ready, simply toss it all together.
Vinegar Coleslaw Recipe Dressing
We all know the classic mayo coleslaw recipe, but my bacon vinaigrette takes it to the next level. This cooked and thickened sauce starts by softening onions in savory bacon drippings. Then, a blend of vinegar and mustard is stirred in and simmered until thickened, creating a bold, flavorful coating for the slaw. A little honey adds a little sweetness for the perfect balance of flavors.
Vinegar Choice for Vinaigrette
When it comes to the vinegar choices, it is up to you. I like apple cider vinegar, but you can also use red wine vinegar, white wine vinegar or champagne vinegar.
Serving Bacon Coleslaw
Bacon Coleslaw is the ultimate versatile side—pile it high on Burgers and Pulled Pork Sandwiches for an extra crunch, or serve it alongside ribs and hot dogs as the perfect BBQ companion. Its smoky, tangy flavor and crispy texture make it a standout addition to any summer spread.
Make Ahead Bacon Coleslaw
Shred the vegetables and prepare the dressing up to two days in advance. When you’re ready to serve, simply toss everything together for fresh, flavorful Bacon Coleslaw.
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Crispy Bacon Coleslaw with No-Mayo Vinaigrette
Shredded cabbage and carrots are mixed with crispy bacon all mixed with a no mayonnaise, honey mustard dressing.
Ingredients
- 7 cups (350 grams) green and red cabbage, shredded * see note
- 1 cup (50 grams) carrot, shredded
- For the dressing:
- 4 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cornstarch/cornflour
- 8 slices of fatty smoked bacon, chopped into small pieces
- ½ cup ( 64 grams) yellow onion, sliced thinly
- 1 garlic clove, peeled and finely chopped or grated
Instructions
- To a bowl, add the cabbage and carrot, mix and set aside.
- To make the dressing:
- To a small bowl whisk the apple cider vinegar, mustard, honey, celery seed, salt, pepper and cornstarch (corn flour). Set aside.
- To a large sauté pan add the bacon over medium heat, cook, stirring often until crispy. This will also render the bacon oil for the dressing. Remove the bacon bits using a slotted spoon onto a paper towel , reserving the drippings in the pan. Return the pan back to medium heat. When the bacon drippings are hot, add the onion and cook until they start to soften. Turn the heat down to medium low and add the garlic, stir and cook for 1 minute.
- Add the dressing to the onions and whisk to combine until thickened, turn off the heat. Taste for seasoning, add more salt if needed. If too thick, add a little water and whisk well. Transfer to a bowl and allow to cool.
- Once cool, add some of the dressing to the shredded cabbage mix, toss well to combine. Add more as needed (depending whether you like it saucy or not). Add the crispy bacon and toss well.
Notes
You can also use a pre bought bag of shredded coleslaw mix
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 237Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 23mgSodium 778mgCarbohydrates 31gFiber 7gSugar 19gProtein 12g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
4 Comments on “Crispy Bacon Coleslaw with No-Mayo Vinaigrette”
Just made this tonight as a side for burgers! It was great!
Thank you, I’m glad you enjoyed it.
Bacon makes everything better! What a great idea to add bacon to coleslaw…I definitely need to try this!
I am a HUGE fan of coleslaw and I never thought to add bacon! I can’t wait to try this!