I know you want to get straight to the recipe so I won’t bore you with too many details, but this coleslaw is amazing! It’s got a tangy, sugar-free dressing. It’s mixed with finely diced jalapenos, crispy bacon, and chunks of cream cheese. I know that sounds kind of weird, I wasn’t convinced it would work until I tried it – but the cream cheese really makes it!
I took all of the seeds and membranes out of the peppers because my husband does not like spicy food, but if you want it spicy just be sure to leave some of those in.
My Tips
- Are there any shortcuts?
Fresh is best, but you can save time by using pre-cooked crumbled bacon. Another tip is to put on a pair of food-safe gloves and use your fingers to break the cream cheese apart into chunks, dropping the pieces directly into the coleslaw. - What if I don’t like anything spicy?
If using Jalapenos is not an option then you can substitute chopped green bell peppers. - Can you make this ahead of time?
Coleslaw is best if you eat it the day you make it because the cabbage will get so soggy that it’s no longer appealing. - How should this be stored?
Leftovers can be safely stored in the refrigerator for 3-5 days.
Equipment
- Frying Pan
- Mixing Bowl
- Cutting Board
Ingredients
- 8 slices thick cut bacon
- 1 teaspoon garlic powder
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
- 2 medium jalapenos
- 4 ounces cream cheese cut into chunks
Instructions
- Pre-heat a skillet over medium heat, then add all of the bacon to the pan. I don't bother with laying it out into strips. Just make sure they're a bit separated and occasionally stir until crisp.
- Place a few paper towels on top of a plate. Once the bacon is crispy, remove it from the skillet and lay it down on top of the paper towels while it cools.
- While the bacon is cooking use a small mixing bowl to combine the garlic powder, mayonnaise, apple cider vinegar, salt, and pepper.
- Shred the cabbage then add it to a large mixing bowl.
- Pour the dressing over the top of the cabbage then mix well.
- Cut the jalapenos in half, then use a spoon to scrape out the seeds and white membranes. Then finely dice the jalapenos and add to the cabbage. I like to reserve a few tablespoons to add to the top for garnish. Make sure you wear gloves and don't touch your eyes.
- Cut the cream cheese into smaller chunks then add to the coleslaw. I also like to save a little of the cheese for garnishing the top.
- The bacon should be cooled on top of the paper towels. Chop it up then add 3/4 of it to the cabbage.
- Mix the coleslaw well. Garnish with the remaining jalapenos, cream cheese, and bacon.
Nutrition
Serving: 1cup | Calories: 396kcal | Carbohydrates: 2g | Protein: 7g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 498mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg