Easy Coleslaw

Southern Living
Reader Nora Henshaw adds crunch to her coleslaw with a toasted peanut variation.
Makes 8 to 10 servings


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6 fully cooked bacon slices
3/4 cup mayonnaise
1 tablespoon sugar
2 tablespoons cider vinegar
1 (16-oz.) package coleslaw mix
Salt and pepper to taste


Prep: 10 Minutes
Chill: 1 Hours

1. Crisp bacon slices according to package directions.

2. Whisk together mayonnaise, sugar, and vinegar in a large bowl. Crumble bacon, and add to mayonnaise mixture in bowl. Add coleslaw mix and salt and pepper to taste; toss to coat. Cover and chill at least 1 hour or up to 8 hours. Serve with a slotted spoon.

Note: For testing purposes only, we used Hormel Fully Cooked Bacon.

Creamy-Crunchy Coleslaw: Heat 1/4 cup chopped lightly salted peanuts in a small skillet over medium-high heat, stirring often, 2 minutes or until lightly toasted. Let cool 15 minutes. Prepare recipe as directed, adding peanuts before chilling. Prep: 15 min., Cook: 2 min., Cool: 15 min., Chill: 1 hr.

Created date

March 2007