Bacon Caesar Slaw
Ingredients
- 1/2 head green cabbage shredded*
- 1/2 head red cabbage shredded*
- 1 small onion chopped
- 2 carrots shredded (and/or 1 red bell pepper, chopped)
- 6 slices bacon cooked crisp and crumbled
- 1/3 cup homemade Caesar salad dressing or your favorite
Instructions
- Combine the cabbage, onion, carrot (or pepper), and bacon in a large salad bowl.
- Pour dressing over all and mix well.
- Serve immediately.
Notes
Nutrition
Click arrow to go back to page 1 for photos & tips
NOTE: this recipe (adapted from here) was originally published in the first year of AOC, 2009, and has been updated with all new photos, formatting and printable recipe.
More family favorite slaw recipes:
Cabbage Salad with Creamy Feta Vinaigrette and Spiced Pecans
Cranberry Walnut-Feta Broccoli Slaw
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Zinnia says
June 28 at 3:20 pmThis salad should I try it seems yummy! I wish you a nice weekend! . Zinnia
kathy says
April 1 at 8:50 amAbout the Asian coleslaw……..yummy! Instead of parsley as a garnish, I add chopped cilantro as part of the veggie mix. A suggestion for those who like red cabbage but don’t want/know what to do with a full head: Ask the produce person to cut one in half. Always cheerfully done for me! Here’s a hint: if you cant seem to use up all that (often spendy) fresh cilantro you can freeze it for use in soups, etc.
Jami says
April 1 at 4:37 pmI love these tips, Kathy – I never think to even talk to the produce person!
The Prudent Homemaker says
August 2 at 4:11 pmWhat is your homemade caeser dressing recipe? I have made one before, and it was okay, but I’d love to try another one.
Jami @ An Oregon Cottage says
July 30 at 6:23 pmRachel-
Thanks for asking! I’ve posted about the crumbs and processor I like today, Thursday the 30th.
Rachel says
July 28 at 7:15 pmCan you please post how you make your bread crumbs again? I know I’ve seen it in the past but I can’t find it. Also can you recommend a food processor? I would like to get one to help speed up freezing some things from the garden and hopefully getting around to using some of your recipes to make pantry staples. Thanks a bunch,
Rachel