INGREDENT
- 3 cups coleslaw mix (shredded cabbage & carrots)
- 1/2 cup cooked bacon, crumbled
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Pinch of salt (to taste)
- Mini phyllo shells or lettuce cups (about 12–16)
- Fresh chopped chives (optional, for garnish)
Instructions
- Make the dressing:
In a large bowl, whisk together the ranch dressing, mayonnaise, apple cider vinegar, black pepper, garlic powder, and a pinch of salt until smooth. - Add the slaw mix:
Toss in the coleslaw mix and stir until everything is well coated. - Add the bacon:
Fold in the crumbled bacon, saving a little for topping. - Chill (optional):
For best flavor, let the slaw chill in the fridge for 15–30 minutes. - Assemble the cups:
Spoon the creamy bacon slaw into mini phyllo shells or lettuce cups. - Garnish and serve:
Sprinkle with extra bacon bits and chopped chives if desired. Serve immediately.
These slaw cups are cool, creamy, and crispy with a savory bacon kick—perfect as appetizers, party bites, or even a fun picnic side!
Want a low-carb version or vegetarian twist? Let me know!