Ingredients
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cup cooked bacon, crumbled
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1 tbsp apple cider vinegar (optional, for tang)
- Salt and black pepper to taste
- 1/4 cup chopped green onions (optional)
- Mini phyllo cups, wonton cups, or small lettuce leaves for serving
Instructions
- Prepare the Dressing:
In a large bowl, whisk together the ranch dressing, sour cream, and apple cider vinegar. Add a pinch of salt and pepper to taste. - Mix the Slaw:
Add the coleslaw mix and crumbled bacon to the bowl. Toss well until everything is evenly coated in the creamy dressing. - Chill (Optional):
Let the slaw sit in the fridge for about 15–20 minutes to allow flavors to meld. - Assemble the Cups:
Spoon the creamy bacon ranch slaw into phyllo cups, crispy wonton cups, or small lettuce leaves. - Garnish and Serve:
Sprinkle with chopped green onions for a fresh touch and serve immediately.
Perfect as a party appetizer, potluck treat, or picnic side dish!
Want a spicy kick? Add a pinch of cayenne or chopped jalapeños. Let me know if you’d like a low-carb version too!