Bacon Pickle Crunch Slaw
A crunchy, mayo-free coleslaw with a tangy apple cider vinegar dressing, crisp bacon bits and dill pickles. It’s the perfect fresh, no fuss side for barbecues, picnics or weeknight dinners.
This Bacon Pickle Crunch Slaw skips the mayo entirely and leans into bright, tangy flavour instead, with a dressing made from apple cider vinegar, pickle juice, mustard and a touch of maple syrup to keep things balanced. Crisp cabbage, carrots, onion, and dill pickles soak up all that tang, while crispy bacon bits, stirred in right before serving, add the perfect savoury crunch. It’s quick to throw together, holds up well in the fridge and makes an easy, crowd-pleasing side for any summer table.
What Makes This Coleslaw Different
What really sets this coleslaw apart is the pickles, and they show up twice. Chopped dill pickles get tossed right into the slaw, while the brine itself becomes part of the tangy dressing. Since pickles already bring a good amount of saltiness, go easy on the added salt and adjust to taste.
A touch of mashed garlic in the dressing rounds everything out, giving this Bacon Pickle Slaw a flavour profile you won’t find in a typical mayo-based version.
The Secret to Keeping the Bacon Crunchy
Skip the dried-up bacon bits usually found in coleslaw and use fresh bacon instead, cooked just before assembling the salad. The key is adding it last, right before serving, so it stays crunchy rather than softening in the dressing. Over time, the bacon will soften a bit as it sits, but that’s not a bad thing; it releases even more flavour into the slaw. Either way, fresh bacon beats the dried-up store-bought kind every time.
Bacon Pickle Crunch Slaw
Ingredients
- 1 white cabbage, small
- 4 carrots
- 1 white onion
- 2 dill pickles, large
- 200 g fresh bacon bits
Dressing
- 150 ml apple vinegar
- 70 ml olive oil
- 70 ml pickle brine
- 50 ml maple syrup
- 1 tsp mustard, your favourite (dijon, yellow, etc.)
- 1 garlic clove mashed
- salt and pepper
Instructions
- Shred the carrots, onion, dill pickles and white cabbage, then place them in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, pickle juice, mustard and mashed garlic to make the dressing.
- Pour the dressing over the slaw, add a pinch of salt, and mix well.
- Let the slaw cool and macerate in the fridge for at least 1 hour; this allows the flavours to soften and blend together.
- Just before serving, sauté the bacon bits until crispy, then fold them into the slaw to keep that fresh crunch.
- Give everything one final mix and serve immediately.
Video
Notes
- Keep in mind that not all vinegars have the same level of acidity, so after the slaw has had a chance to macerate, taste and adjust as needed. If you’d like an extra tangy kick, feel free to add a splash more pickle brine to taste.
- Feel free to swap the maple syrup for honey if that’s what you have on hand.
- For extra tang, add a bit more pickle juice to taste, or a splash more apple cider vinegar.
Nutrition
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