Warm Bacon Coleslaw is a quick and easy side dish that will accompany just about any main dish and now that the cold weather is here. It is nice to serve a warm and comforting dish plus, there’s bacon! This is your favorite coleslaw turned up a notch… or two.

A black bowl filled with colorful warm bacon coleslaw

This is my new go-to quick and easy side dish. It comes together in under 20 minutes and is full of flavor. I know that I can keep the ingredients in my kitchen at all times and I can whip this up in no time to go with baked chicken breasts, or juicy piece of beef. The secret is in the dressing because it is cooked in the bacon drippings.

Shredded cabbage and carrots are mixed with crispy bacon all mixed with a warm, honey mustard dressing. I took some help from the grocery store and bought pre-shredded carrots, just to make life easier and the recipe faster.

Shredded red and white cabbage and carrot in a glass bowl

Bacon is cooked until crisp and drained, bacon drippings saved (of course).

The bacon crisping in a pan

Onions and garlic are sautéed in the bacon drippings (to add more bacon flavor) then apple cider vinegar, yellow mustard, honey, celery seed, salt and pepper are mixed in a bowl. Corn starch is added to help thicken. The liquid is mixed in with the onions and cooked until thick.

Warm mustard vinaigrette being poured over the shredded cabbage and carrots

The warm dressing is tossed with the cabbage and carrots. This helps warm the vegetables without losing their crispness and the delicious crispy bacon is added and everything is tossed.

Crispy bacon being sprinkled onto the cabbage and vinaigrette

You see what I have for you below? It’s the perfect bite…

A closeup showing the crispy bacon and a bite on a fork

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Yield: 6

Warm Bacon Coleslaw

A closeup showing the red cabbage, green cabbage, orange carrot and crispy bacon

Shredded cabbage and carrots are mixed with crispy bacon all mixed with a warm, honey mustard dressing.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 1 small head green cabbage, about 1 pound, sliced thin
  • 2 ounces (56 grams) red cabbage, sliced thin
  • 5 ounces (141 grams) shredded carrot
  • 1/2 cup (118 ml) apple cider vinegar
  • 3 tablespoons yellow mustard
  • 2 tablespoons honey
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon arrowroot
  • 8 slices bacon, cut into small dice
  • 1 onion, sliced thin
  • 1 garlic clove, peeled


  1. To a bowl, mix the cabbages and carrots, set aside.
  2. To a small bowl whisk the apple cider vinegar, mustard, honey and celery seed, salt, pepper and arrowroot. Set aside.
  3. To a large sauté pan add the bacon over medium heat, cook until crispy. Remove and drain onto a paper towel reserving the drippings. Add the onion to the bacon drippings and cook over medium heat until they start to soften. Turn the heat down to medium low and grate in the garlic clove and stir to mix in, cook for 1 minute. Add the apple cider vinegar mixture and whisk to combine until thickened, turn off the heat. Add the onion sauce mix and cooked bacon to the cabbage and carrots and toss until mixed well.
  4. Serve warm.

Nutrition Information



Serving Size


Amount Per Serving Calories 206Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 822mgCarbohydrates 24gFiber 5gSugar 15gProtein 11g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.