Laura Barajas
Here’s a recipe that I created while I was doing a lot of low-carb eating. It’s a keto friendly jalapeno popper coleslaw. This is a great recipe if you have a lot of cabbage that you’d like to use up. If you are the overly organized sort of person who makes jars of chopped bacon, then you wouldn’t have to do any cooking at all. That person is not me, and will probably never be me.
I know you want to get straight to the recipe so I won’t bore you with too many details, but this coleslaw is amazing. It’s got a tangy, sugar-free dressing. It’s mixed with finely diced jalapenos, crispy bacon, and chunks of cream cheese. I know that sounds kind of weird, I wasn’t convinced it would work until I tried it – but the cream cheese really makes it!
I took all of the seeds and membranes out of the peppers because not everyone in my house likes spicy food, but if you want it spicy just be sure to leave some of those in.
When I first made this coleslaw I had family ask me for the recipe, so I hope you will enjoy it too.
Jalapeno Popper Coleslaw
Ingredients
- 8 slices thick-cut bacon
- 1 teaspoon garlic powder
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- Salt and pepperto taste
- ½ large head of cabbage
- 2 medium-large jalapenos
- 4 ounces cream cheese cut into small pieces
Instructions
- Pre-heat a skillet over medium heat, then add all of the bacon to the pan. I don’t bother with laying it out into strips. Just make sure they’re a bit separated and occasionally stir until crisp.
- Place a few paper towels on top of a plate. Once the bacon is crispy, remove it from the skillet and dump it on top of the paper towels to drain extra grease while it cools.
- Use a small mixing bowl to combine the garlic powder, mayonnaise, apple cider vinegar, salt, and pepper.
- Shred the cabbage then add it to a large mixing bowl.
- Pour the dressing onto the cabbage then mix well.
- Cut the jalapenos in half, then use a spoon to scrape out the seeds and white membranes. Then finely dice the jalapenos and add to the cabbage. I like to reserve a few tablespoons to add to the top for garnish. Make sure you wear gloves and don’t touch your eyes.
- Cut the cream cheese into smaller chunks and add to the coleslaw. I also like to save a little of the cheese for garnishing the top.
- Chop up the cooled bacon then add ¾ of it to the cabbage.
- Mix the coleslaw well. Garnish with the remaining jalapenos, cream cheese, and bacon.
