Picnic Coleslaw

This Picnic Coleslaw is the ultimate side dish for outdoor gatherings, offering a perfect balance of crunch and tang. The base of fresh shredded cabbage and carrots provides a vibrant texture, while the homemade dressing made from cider vinegar, vegetable oil, and a touch of sugar brings out the natural sweetness of the vegetables. The addition of crispy, cooked bacon slices adds a savory, smoky depth that elevates this simple salad. Unlike mayonnaise-based slaws, this vinegar-dressed version stays fresh for hours without wilting, making it ideal for picnics, potlucks, or BBQs. It pairs beautifully with grilled meats, sandwiches, or can be enjoyed as a light, refreshing lunch on its own. The crisp acidity cuts through richer foods, leaving your palate refreshed.

Cuisine: Global

Courses: Salads

Difficulty: Beginner

Servings: 16

Calories: 1221.2

Dietary: Gluten-free

Description

This Picnic Coleslaw is the ultimate side dish for outdoor gatherings, offering a perfect balance of crunch and tang. The base of fresh shredded cabbage and carrots provides a vibrant texture, while the homemade dressing made from cider vinegar, vegetable oil, and a touch of sugar brings out the natural sweetness of the vegetables. The addition of crispy, cooked bacon slices adds a savory, smoky depth that elevates this simple salad. Unlike mayonnaise-based slaws, this vinegar-dressed version stays fresh for hours without wilting, making it ideal for picnics, potlucks, or BBQs. It pairs beautifully with grilled meats, sandwiches, or can be enjoyed as a light, refreshing lunch on its own. The crisp acidity cuts through richer foods, leaving your palate refreshed.

Ingredients

6 cup Cabbage -- shredded
2 cup Carrots -- shredded
8 slices Bacon, cooked and crumbled
12 stalks Green onions, thinly sliced
1/2 cup Cider vinegar
1/3 cup Vegetable oil
1/3 cup Sugar
1 tsp Salt

Directions

1
Cook the bacon slices in a skillet over medium heat until crisp. Remove from heat, drain on paper towels, and crumble into small pieces.
2
In a large mixing bowl, combine the shredded cabbage, shredded carrots, crumbled bacon, and thinly sliced green onions.
3
In a jar with a tight-fitting lid, combine the cider vinegar, vegetable oil, sugar, and salt. Shake vigorously until the sugar is dissolved and the dressing is emulsified.
4
Just before serving, pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1221.2kcal

% Daily Value *
Total Fat 84.6g131%
Saturated Fat 28.0g140%
Cholesterol 92.0mg31%
Sodium 3581.6mg150%
Total Carbohydrate 35.7g12%
Dietary Fiber 12.4g50%
Sugars 18.2g
Protein 79.8g160%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The green onions should be thinly sliced to ensure even distribution and a mild onion flavor throughout the slaw.

For best texture, toss the slaw with the dressing immediately before serving to keep the cabbage crisp. If preparing ahead, store the vegetables and dressing separately in the refrigerator and combine when ready to eat.

To make this recipe vegan, omit the bacon. You can add toasted sunflower seeds or nuts for extra crunch and protein if desired.

Adjust the sugar amount based on your preference for sweetness and the acidity of the vinegar used.

Keywords: coleslaw, cabbage, carrots, bacon, vinegar dressing, picnic food, side dish, salad, crunchy, shredded, easy recipe, bbq side, potluck, fresh vegetables, smoky flavor

Read it online: https://www.chefs-mate.com/recipe/picnic-coleslaw-2/