Bacon and Scallion Coleslaw

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  • Total: 1 hr 58 min
  • Prep: 20 min
  • Inactive: 1 hr 30 min
  • Cook: 8 min
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1/2 head medium white cabbage, thinly sliced (about 6 cups)

Kosher salt

1/3 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon light brown sugar

1/4 teaspoon celery seeds

1/8 teaspoon cayenne pepper

1 carrot, julienned

1 Gala apple, cored and julienned with skin

4 scallions, sliced (white and green parts)

4 slices bacon


  1. 1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry. 
  2. 2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes. 
  3. 3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.
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