The creamy slaw is a must have at your next BBQ.
- 4 slices bacon
- 1 cup mayonnaise or salad dressing
- 2 tbsp red wine vinegar
- 2 tsp sugar
- 1 tbsp ranch seasoning
- 5 cups shredded green and/or red cabbage
- 1 cup shredded carrots
- 1/2 cup quartered cherry tomatoes
- 1/3 cup thinly sliced green onions
In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon; set aside.
In a large bowl combine the reserved drippings, mayonnaise, vinegar, sugar, and ranch seasoning. Add cabbage, carrots, tomatoes, and green onions; toss gently to coat. Stir in crumbled bacon. Season to taste with salt and pepper. Transfer coleslaw to a bowl or storage container; cover and chill for at least 2 hours up to overnight.
Serve within 2 hours after removing coleslaw from refrigerator; discard any leftovers.