This Mile-High Loaded Coleslaw will take your go-to coleslaw recipe to new heights! Loaded with healthy veggies and lots of bacon and served with a creamy homemade dressing, this coleslaw is the perfect side dish to win over any crowd.
What makes this no-fuss coleslaw recipe a crowd-pleaser? Well, this recipe combines all the beautiful flavors of a loaded potato salad – minus the potato. Plus, the delicious crunch and mouthwatering tang of a classic coleslaw. You can cheat a little bit and use a pre-packaged shredded cabbage. If that’s not your thing, slice your cabbage thinly as well as some red onions and shallots. Using a mandolin will make your job easier.
To make the Mile-High Loaded Coleslaw, you will need the following ingredients:
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add 200 grams coarsely chopped bacon. Cook, stirring occasionally, until crisp, about 5 minutes. Drain on a plate lined with a paper towel.
Meanwhile, in a medium jug or bowl, whisk to combine 1 cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, and 2 teaspoons Dijon mustard.
On a serving platter, place two-thirds sliced red cabbage, then top with half of the sliced red onion. Combine the green cabbage with the sliced shallot and top the red onion with a two-thirds green cabbage and shallot mixture.
Sprinkle the green cabbage layer with most of the grated Parmesan and drizzle two-thirds dressing over.
Set aside a few pieces of bacon and some flaked almonds and top the dressing with the remaining bacon and almonds.
Repeat the layers. Finish with the reserved bacon and almonds and sprinkle with extra shallot.
Serve and enjoy!
This Mile-High Loaded Coleslaw recipe is simple to make and tastes so amazing. Use it as a side dish to your favorite meat or poultry main dish, and please don’t forget to come back to leave a comment with your thoughts.
Gluten Free Recipes
