Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup cooked and crumbled bacon
- ½ cup ranch dressing
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- Salt & pepper to taste
- Mini phyllo shells or tortilla cups (store-bought or homemade)
- Chopped fresh chives or parsley (for garnish)
Instructions
- Make the Slaw Dressing:
In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and sugar until smooth. - Combine the Slaw:
Add shredded green cabbage, purple cabbage, and carrots to the bowl. Toss everything together until well coated in the creamy dressing. - Season and Add Bacon:
Stir in the crumbled bacon. Taste and season with salt and pepper as needed. - Assemble the Cups:
Spoon the creamy slaw mixture into each mini phyllo or tortilla cup. Fill generously but don’t overpack. - Garnish and Serve:
Sprinkle with fresh chopped chives or parsley for a pop of color and flavor. - Chill or Serve Immediately:
Serve right away for crisp cups or chill in the fridge for 30 minutes before serving for extra flavor.
These Creamy Bacon Ranch Slaw Cups are perfect for parties, BBQs, or a fun appetizer spread!