Ingredients
- 4 cups shredded coleslaw mix (or finely shredded cabbage & carrots)
- ½ cup cooked crispy bacon, crumbled
- ½ cup shredded cheddar cheese
- ½ cup ranch dressing
- ¼ cup mayonnaise (optional, for extra creaminess)
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon apple cider vinegar (optional, for a tangy kick)
- Salt and black pepper, to taste
- Mini phyllo cups, wonton cups, or sturdy lettuce cups for serving
Instructions
- In a large mixing bowl, combine the coleslaw mix, crumbled bacon, and shredded cheddar cheese.
- In a small bowl, whisk together the ranch dressing, mayonnaise (if using), and apple cider vinegar until smooth.
- Pour the dressing over the slaw mixture and toss well to coat everything evenly.
- Season with salt and black pepper to taste. Stir in the chopped chives or green onions.
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- To serve, spoon the creamy bacon ranch slaw into mini cups just before serving so they stay crisp.
- Garnish with extra bacon crumbles or chives if desired. Enjoy!
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