BLT Coleslaw
Take that cookout classic to the next level! Our BLT Coleslaw is a creamy coleslaw recipe that has all the bacon, lettuce, and tomato you love from that staple sandwich and combines it into one unique and delicious summer side!
It’s BBQ season, friends! That means that all of the summer sides are going to be in full force this weekend as everyone gathers for food and fun in the sun. While I know you know of a creamy coleslaw recipe that’s probably your go-to, this one will take your coleslaw game to the next level. Our new BLT Coleslaw adds smokey salty bacon, some crisp romaine lettuce, and just a few pops of sweet cherry tomtates for an absolutely delicious unique twist on this summer classic!
Ingredients Needed
- Cabbage – The base to any classic slaw, and for this one, we use a combination of green and purple for the colors, but you can, of course, use all of just one, or even a napa cabbage.
- Carrots – Again another staple of a good coleslaw recipe.
- Romaine Lettuce – Now for the L in the BLT! Romaine hearts are our favorite lettuce for this because it holds up best to the mayo dressing and provides the best crunch.
- Cherry Tomatoes – The T, but just a touch, not too much to overpower the fact that this is, at its heart, a coleslaw.
- Bacon – Ahh the best part of the BLT, the B! And let me just tell you that now I’m questioning why we haven’t put it in more coleslaws!
- Mayonnaise – What gives a classic coleslaw recipe the creaminess!
- Apple Cider Vinegar – Just the right amount of acidity to the mayo dressing.
- Maple Syrup – Instead of adding just plain sugar, we use maple syrup for this recipe because it so perfectly pairs with the bacon – without you even noticing it’s there.
- Celery Seed, Salt, and Black Pepper – Just the right amount of seasonings to make it all come together.
Ready Fast!
This creamy BLT Coleslaw recipe comes together so fast and is so easy to make. The first thing you’ll want to do is crisp up your bacon and then make the mayo dressing. Mixing everything with the mayo first ensures even flavors throughout your coleslaw.
Then it’s as easy as just tossing it all (except the bacon) into a big bowl and giving it all a good mix! I just love bright colorful sides like this!
Finally, add that crispy crumbled bacon! Add most and mix but then leave some to finish the slaw with so you can be sure it’s clear that this is a creamy coleslaw with bacon!
BLT Coleslaw! The marriage of classics I never knew I needed but now can’t imagine a Summer BBQ season without.
Recipe Tips
This is a great salad to make ahead! Prep the bacon and then all of the veggies and mayo dressing separately and store in the fridge and then mix in the mayo at 1-4 hrs before serving. Coleslaw is best served after it’s chilled.
It sure is! As long as you make sure your mayonnaise is (most are but there are a few sneaky brands that aren’t guaranteed to be) then this is a great gluten-free side. Not sure about your mayo? It’s a great excuse to make your own!
If you’re planning to have this out in the sun at a cookout, put the bowl of slaw in a bigger bowl that has ice/ice water in it to keep it chilled.
This is one ingredient you don’t want to sub! Using fresh celery or even celery salt isn’t the same. It doesn’t add the same amount of flavor to the dressing that the whole seed does, so if you don’t have it, get it! Plus, then you’ll have it to make our Classic Macaroni Salad, too!
Serve it With
- Cornell Chicken
- Mediterranean Grilled Chicken
- 10 Minute Grilled Spicy Shrimp Skewers
- Grilled Boneless Pork Chops
- Grilled Cilantro Lime Chicken
Or any of your other favorite summer cookout and BBQ recipes!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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BLT Coleslaw
Equipment
- large bowl
Ingredients
- 2 cups green cabbage sliced thinly or shredded
- 2 cups purple cabbage sliced thinly or shredded
- 1 cup romaine lettuce chopped
- 1/2 cup cherry tomatoes halved
- 2 1/2 cups carrots shredded
- 4 slices bacon
Dressing
- 2/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon celery seed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Cook the Bacon Place bacon strips in a medium-sized skillet and turn the heat to medium. Let fry on one side until the bacon for about 4-5 minutes until it releases easily from the pan then use tongs to flip to the other side and cook for another 5 minutes until the bacon is crispy. Plate on a paper towel-lined plate and set aside. While the bacon cooks, prep the rest of the salad.
- Prep Dressing Add all of the dressing ingredients to a small bowl and whisk together until smooth.
- Prep the Veggies Add cabbage, carrots, cherry tomatoes, and romaine lettuce to a bowl and mix well.
- Assemble Add mayo and then mix well. Crumbled cooled crispy bacon and add half to the bowl and mix and then finish with the rest of the bacon on top.
- Cool Cover and cool in the fridge for at least 20 minutes before serving.
This is one of my father-in-law’s favorites, and I can’t wait to make this for him.
Yum, yum, yum!
This BLT coleslaw was super delicious! I made it for a side dish while we were camping over the weekend. My husband and kids loved them!
Great to hear, Ann! Thanks for sharing!
Wow! This is such a great-looking coleslaw recipe! Looks so yummy and very healthy too! The color combination that this dish gives, makes it so enticing and tempting! Everybody will definitely love and enjoy eating this!
Thanks, Jamie!