Ingredients
- 4 cups coleslaw mix (shredded cabbage & carrots)
- ½ cup cooked crispy bacon, crumbled
- ½ cup ranch dressing
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar (optional, for tang)
- Salt & black pepper, to taste
- 12 small phyllo cups or mini tortilla cups (store-bought or homemade)
- 2 tablespoons chopped fresh chives or green onions (optional, for garnish)
Instructions
- In a large bowl, combine the ranch dressing, mayonnaise, and apple cider vinegar. Stir until smooth.
- Add the coleslaw mix and crumbled bacon to the bowl. Toss until everything is evenly coated.
- Season with salt and black pepper to taste. Chill for at least 15–30 minutes for flavors to meld.
- Just before serving, spoon the creamy bacon ranch slaw into the phyllo or tortilla cups.
- Garnish with chopped chives or green onions if desired.
- Serve immediately and enjoy these crunchy, creamy, savory bites!
If you’d like, I can help you adapt this for a larger batch, make it keto-friendly, or suggest homemade cup ideas too!