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Bacon Broccoli Slaw

A delightful side dish combining crunchy broccoli, savory bacon, and a creamy dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Keyword: Easy
Servings: 4 servings
Calories: 250kcal

Ingredients

Vegetables

  • 1 head Broccoli sliced in a food processor or 4 cups of store-bought broccoli slaw

Meat

  • 0.5 lb Turkey Bacon cooked and crumbled

Onion

  • 0.25 cup Purple Onion finely chopped

Dressing

  • 0.5 cup Mayonnaise
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Honey or Maple Syrup

Seasoning

  • Salt to taste
  • Pepper to taste

Optional Ingredients

  • 0.25 cup Sunflower Seeds or Chopped Nuts for added crunch (optional)

Instructions

  • Start by washing your broccoli and then slicing it into manageable pieces. If you’re using a food processor, place the broccoli florets in and pulse until finely chopped. Be careful not to overdo it; you want your broccoli to remain a bit chunky.
  • In a skillet over medium heat, cook the turkey bacon until it is crispy. Remove from heat and let it cool on a paper towel-lined plate. Once cooled, crumble the bacon into bits and set aside.
  • In a large mixing bowl, add the chopped broccoli, crumbled bacon, and finely chopped purple onion. If you’re using optional sunflower seeds or nuts, throw those in as well for an extra crunch.
  • In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and salt and pepper. This dressing will add creaminess and a sweet-tangy balance to the slaw.
  • Pour the dressing over the broccoli mixture. Using a spatula or tongs, gently toss everything until the broccoli and bacon are well coated with the dressing. Taste and adjust seasoning as needed.
  • For optimal flavor, let the slaw chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve cool, and enjoy this refreshing dish at your next meal!

Equipment

  • Mixing Bowl
  • Skillet
  • Food Processor

Notes

For the best flavor, let the slaw sit in the fridge for a few hours before serving. This enhances the taste and texture. If you prefer a lighter version, consider using Greek yogurt instead of mayonnaise for the dressing.