With a creamy maple mustard dressing, lots of crunchy cabbage plus carrots, sweet, chewy dates and a bit of smoky bacon, this sweet n salty Bacon Date Coleslaw is sure to become your new favorite slaw! Top it with crunchy toasted pecans for an extra layer of crunchy goodness. Serve it at your next BBQ or family gathering and watch your guests devour.
I’ve been munching on this yummy coleslaw for several days, but I think it’d be perfect along side BBQ sandwiches or as the crunchy greens for a taco. The sweet and salty mix of flavors is almost addictive!
I made this awesome salad for our annual folk fest. We’d been planning for folk fest for months, but the stars did not align for many people this year. Due to illness or weather or just finicky teenagers, almost all of our friends and family could not attend this year.
Just me and my best friend showed up. When I made the salad, we had 10 people joining us. But alas, there were only two in the end.
Folk fest is an outdoor event. This year it rained. They moved the event from the beautiful wooded state park where it’s normally held to a nearby performing arts center. Totally different vibe. It felt so civilized with cushy seats, balconies, a great big stage and a balcony! Not to mention real bathrooms. My friend and I made the best of it, enjoyed the music, danced on the side of the balcony and had a little “tailgate” party outside the building at sunset.
At least two of us got to enjoy the salad! We ate some of it at our little tailgate part, then I sent half of the rest home with my friend. I’m going to have to make it again for the family because I KNOW they’d love it.
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Bacon Date Coleslaw
Ingredients
For the dressing:
- 1/2 cup plain Greek yogurt
- 2 Tablespoons mayonnaise
- 1 – 2 Tablespoons real maple syrup (or to taste) – can substitute honey
- 2 – 3 Tablespoons spicy brown mustard (or to taste) – or substitute dijon mustard
- 2 – 4 teaspoons lemon juice, fresh squeezed
- Salt & pepper, to taste
For the slaw:
- 4 – 6 cups thinly sliced cabbage
- 1 cup matchstick carrots
- 1 cup fresh broccoli, cut into small bits
- 1/2 cup chopped red onion
- 1 /3 cup chopped dates (can sub with raisins or craisins)
- 2 – 4 strips bacon
- Optional, for the top: 1/2 cup toasted, chopped pecans (or almonds or sunflower seeds)
Instructions
- In a small bowl, whisk together the dressing ingredients and set aside.
- Prep the salad ingredients and toss together in a large bowl. Pour the dressing over, a bit at a time, and toss until the salad has the right amount of dressing to your taste. Save any leftover dressing for another use.
- Serve immediately or cover and refrigerate for up to 2 days. At serving time, top with toasted pecans and garnish with fresh basil leaves. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Looking for more coleslaw inspiration? Try one of these!
- Cilantro Pesto Slaw (with Creole Fish!)
- Basil Blue Cheese Coleslaw
- Tropical Pineapple Mango Coleslaw
