Give tired old coleslaw a real makeover. Keto pickle slaw with bacon has that sweet and tangy thing going, plus crunchy pickle bits and salty bacon that make it genuinely different from the usual side.
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A bag of pre-shredded coleslaw mix makes this even easier, though shredding your own cabbage works too. This is a great meal-prep dish, leftover grilled steak plus a scoop of this makes a lunch worth showing off.
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Chef Jenn’s Take on Pickle Slaw with Bacon
Reaching for a bottle of prepared coleslaw dressing is an easy habit, but making your own here takes almost no extra effort and tastes noticeably better. It comes together with just a handful of ingredients you likely already have.
A bag of pre-shredded coleslaw mix, the kind with green and purple cabbage and a bit of carrot, makes this even easier, though shredding your own cabbage works just as well. Add thin-sliced red onion or a sprinkle of green onion for more flavor, and a quarter teaspoon of celery seed brings that classic coleslaw flavor if that’s what you’re after.
If you’re making this ahead, prep the dressing and fry the bacon separately, then toss everything together right before serving. Combining it too early softens both the cabbage and the bacon.
This is genuinely adaptable too. One reader swapped the sweetener for a bit of mustard and horseradish for a more savory version, and another used a full cup of homemade mayo instead for a drippier, creamier texture. Both variations work, so treat the recipe as a starting point rather than a fixed formula.
What You’ll Love About Pickle Slaw with Bacon
- A sweet, tangy twist on classic coleslaw, with crunchy pickle and salty bacon.
- Comes together fast with ingredients you probably already have on hand.
- A great meal-prep side, especially good with leftover grilled meat.
Ingredients
- Coleslaw mix – Bagged, pre-shredded works great. Shredded cabbage works too.
- Mayonnaise – Your favorite keto-friendly brand.
- Apple cider vinegar – For tang in the dressing.
- Dijon mustard – Adds depth without much added sugar.
- Pickle juice – From the jar of dill pickles.
- Bacon – Sliced and fried until crisp.
- Dill pickle – Chopped.
- Brown sugar substitute – Your preferred brand.
- Salt and pepper – To taste.
How to Make Pickle Slaw with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Chop the bacon and fry it until crisp and lightly browned. Combine the chopped pickle, mayo, pickle juice, apple cider vinegar, Dijon mustard, brown sugar substitute, salt, and pepper to make the dressing.
Combine the dressing and bacon with the coleslaw mix, tossing well. Serve right away.
Make It A Meal
This is my go-to alongside anything off the grill, like Lemon-Oregano Chicken Kabobs or Salmon Patties.
For a bigger salad spread, add Cucumber & Feta Salad or Antipasto Salad to the table.
Storage
This does not freeze well and is best enjoyed fresh. If prepping ahead, keep the dressing and bacon separate from the cabbage until right before serving, so it stays crunchy instead of going soggy.
Frequently Asked Questions
This recipe runs about 2 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, one reader swapped it out for a bit of mustard and horseradish for a more savory version instead of a sweet one.
Yes, prep the dressing and fry the bacon ahead, then toss everything together with the cabbage right before serving so it stays crunchy.
Yes, one reader used a full cup of homemade mayo instead of the amount listed for a drippier, creamier slaw.
Add Preferred SourcePickle Slaw with Bacon
Ingredients
- 14 ounce bag of coleslaw mix
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pickle juice
- 1 cup raw bacon sliced and fried
- 1/2 cup dill pickle chopped
- 2 teaspoon So Nourished Gold Brown Sugar Substitute or your favorite brand
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Chop the bacon and fry it until it is crisp and lightly brown.
- To mix the dressing, combine chopped pickle, mayo, pickle juice, apple cider vinegar, Dijon mustard, and salt and pepper.
- Combine the dressing and the bacon with the coleslaw shreds and enjoy!
Notes
Recipe Card Tips
- Prep the dressing and bacon ahead, but toss with the cabbage right before serving to keep everything crunchy.
- Add a quarter teaspoon of celery seed if you want that classic coleslaw flavor.
- Thin-sliced red onion or a sprinkle of green onion adds extra flavor if you want it.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Looks so simple and yummy! I just might have to make this for Easter, thanks for sharing!
Great but deleted the Sugar and used Mustard with Horseradish as we like a savory Slaw
Sounds like a tasty alternative!
I was looking for a recipe like this, thank you for sharing!
I love this recipe. I’ve made coleslaw with apple and raisins but never like this and I’m such a bacon fan! Def on my to try list!
It is a neat idea to add pickle into slaw. The additional tang is lovely, and it’s a fun way to use up the bottle of pickle I have at home. 🙂
Definitely going to be making this slaw. We’ve been having lovely weather in the UK recently so would love this out in the garden with some barbecued meat or something!
Made this today – yum! The only change was that I used homemade mayo so I used the full recipe (about 1 heaping cup) because I like my coleslaw to be more on the drippy side. Next time I may add some of your suggested add-ins such as onions or celery seed. I may also use Lakanto golden instead of Brown Swerve next time.
I bet it was doubly delicious with homemade mayo! So glad you enjoyed it, and thanks for coming back to leave a comment!
I have never had slaw with bacon before. And now I’m wondering why that is. Gotta try this slaw!
This was the perfect summer side! So easy and so much flavor. Will definitely make again!
Sounds tasty, but 400+ calories in 1/2 cup serving?
There was clearly a problem! I’ve fixed it – thanks for bringing this to my attention. 162 cals per 1/2 cup is much more reasonable 🙂