Dill Pickle Slaw

AlaskanKeto

subheading: Salad:

16 oz red/green cabbage, thinly sliced/shredded or pre-bagged

½ med onion thin sliced

2 stalks celery, chopped

⅓ cup dill pickles, chopped

subheading: Dressing:

¾ cup mayonnaise

1 tbsp garlic, minced

½ to 1 tbsp sweetener

1 tbsp cider vinegar

1 tbsp pickle juice

1 tsp dijon mustard

subheading: Toppings:

9 bacon slices, cooked and crumbled

Salt and pepper to taste

Cilantro (optional, to taste)

Cook and crumble bacon

In a large bowl add all veggies

Whisk dressing ingredients together in a small bowl.

Add dressing to salad. Toss all ingredients until well incorporated.

Add bacon (and cilantro, if using) and mix gently (can also be added before serving for a nice crunch)

Cover and refrigerate at least 1 hour up to 8 hours.

Season with salt and pepper (if needed).

For a creamier coleslaw, refrigerate longer or add ¼ cup more mayonnaise. For crisper coleslaw refrigerate less time.

Do not add salt or pepper until all ingredients are tossed together. Bacon, mayonnaise, and pickle juice all have varying amounts salt and seasoning. Adjust salt and pepper, seasoning accordingly.

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