Ingredients
- 4 cups shredded coleslaw mix (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 green onions, finely sliced
- 1 tablespoon fresh chopped parsley (optional)
- Salt and pepper, to taste
- 12 mini phyllo cups, wonton cups, or small lettuce cups for serving
Instructions
- In a large bowl, combine the coleslaw mix, crumbled bacon, shredded cheddar, and green onions.
- In a small bowl, whisk together the ranch dressing and mayonnaise (if using) until smooth.
- Pour the dressing over the slaw mix and toss until everything is evenly coated. Season with salt and pepper to taste.
- Spoon the creamy slaw mixture into the mini cups or lettuce leaves.
- Sprinkle with fresh parsley for garnish if desired.
- Serve immediately and enjoy!
If you’d like, I can adjust this for keto, low-carb, or make other flavor tweaks — just let me know!