Bacon, Corn, & Cilantro Coleslaw combines the smoky flavor of bacon with the sweetness of corn and the freshness of cilantro in a vibrant coleslaw. Tossed in a zesty lime dressing, it’s a refreshing and flavorful twist on a classic side dish.
Why You’ll Love it:
- Flavor Explosion– this combination of smoky bacon, sweet corn, fresh cilantro, and tangy lime dressing creates a flavor explosion in every bite.
- Variety of Textures– crisp bacon, crunchy cabbage, and tender corn kernels provide a satisfying mix of textures that keep each mouthful interesting.
- Versatile– this coleslaw can be served as a side dish alongside grilled meats, sandwiches, tacos, or even as a topping for burgers, making it incredibly versatile for any meal.
- Beautiful Presentation– vibrant colors and fresh ingredients make this coleslaw visually appealing, enhancing the overall dining experience.
- Customizable– this recipe can be easily customized to suit personal preferences by adjusting the amount of bacon, cilantro, or lime dressing to achieve the desired taste.
Ingredient Notes:
- Bacon– use thick-cut bacon for a meatier texture and robust flavor. You can cook the bacon until crispy and then crumble it into the coleslaw, or chop it into small pieces before cooking.
- Corn– fresh corn kernels cut from the cob will provide the best flavor and texture. However, if fresh corn isn’t available, you can use canned or frozen corn kernels. Just be sure to thaw frozen corn and drain canned corn before adding it to the coleslaw.
- Cilantro– fresh cilantro adds a bright, citrusy flavor to the coleslaw. If you’re not a fan of cilantro, you can substitute it with fresh parsley or omit it altogether.
- Cabbage– shred your own cabbage using a grater or food processor for a fresher option. For ease and convenience, you can use pre-packaged coleslaw mix that typically contains shredded cabbage and carrots.
- Lime Dressing– adds a tangy and refreshing flavor to the coleslaw. You’ll need fresh lime juice to make the dressing. Adjust the amount of sugar based on your preference for sweetness.
Substitutions & Variations:
- Bacon Alternatives– smoked ham or prosciutto for a similar smoky flavor with a different texture or crispy pancetta for a richer and slightly saltier alternative.
- Cilantro Alternatives– fresh flat-leaf parsley, fresh basil, dill, or tarragon for a different herbal note.
- Cabbage Alternatives– shredded broccoli stems, cauliflower florets, or shredded Brussels sprouts.
- Veggie Additions– grilled or roasted diced zucchini or summer squash, spring peas, edamame for a pop of color and added sweetness, or roasted diced poblano peppers for a smoky and slightly spicy variation.
- Cheesy Additions– crumbled queso fresco or goat cheese for a creamy and tangy addition.
- Extra Crunch- add chopped pistachios, chopped cashews, pepitas, or sunflower seeds for even more crunch.
- Spicy Lime Dressing– add minced jalapeño or chili flakes to the lime dressing for a spicy kick.
- A Tropical Twist– add diced mango or pineapple.
How to Make Bacon & Corn Coleslaw:
- In a large mixing bowl, toss together shredded cabbage, corn, crumbled bacon, cilantro, and sliced green onion.
- Whisk together all lime dressing ingredients until well combined. Adjust sugar, salt, and pepper according to taste.
- Add half of the dressing to the cabbage mixture and stir to combine. Add more dressing to taste.
- Cover and refrigerate coleslaw for at least 30 minutes before serving.
Methods for Shredding Cabbage:
- Food Processor– if you have a food processor with a shredding attachment, this can be one of the quickest and easiest ways to shred cabbage. Simply cut the cabbage into wedges that fit into the feed tube of your food processor, then use the shredding attachment to process the cabbage into fine shreds.
- Box Grater or Mandoline– a box grater with a large shredding side or mandoline slicer can also be used to shred cabbage. Cut the cabbage into wedges and then run each wedge down the shredding side of the grater or mandoline, using a downward motion.
- Manual Shredder– there are manual cabbage shredders available that are specifically designed for shredding cabbage efficiently. These shredders typically have multiple blades and a hand-crank mechanism that makes shredding cabbage quick and easy. They’re especially useful if you need to shred large quantities of cabbage regularly.
- Knife and Cutting Board Method– instead of thinly slicing the cabbage, you can also use a knife and cutting board to chop it into smaller pieces. Start by cutting the cabbage into quarters and removing the core, then chop each quarter into thin strips. Rotate the cabbage and continue chopping until you have finely shredded pieces.
Tips & Recipe Notes:
- The recipe make extra dressing. Add dressing according to taste.
- Taste the lime dressing before tossing it with the coleslaw to ensure it has the right balance of acidity, sweetness, and saltiness. Adjust the amount of lime juice, sugar, salt, and pepper according to your preference.
- Cook the bacon first, then prepare the other ingredients while it’s cooking. This helps save time and ensures that everything is ready to be tossed together when the bacon is done.
- If you prefer a finer texture in your coleslaw, shred the cabbage and other vegetables more finely. Conversely, if you like a chunkier coleslaw, leave the vegetables in larger pieces or chop them roughly.
- Sprinkle some extra chopped cilantro or crumbled bacon on top of the coleslaw before serving for a fresh burst of flavor and added visual appeal.
- For the best taste and texture, chill the coleslaw in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and makes the coleslaw even more refreshing.
- To make ahead, you can prepare all coleslaw ingredients (except for bacon) and lime dressing ahead of time and store them separately in the refrigerator. Just toss everything together , adding cooked crumbled bacon, right before serving to keep the coleslaw fresh and crisp.
More Side Dish Recipes You Will Love:
- Air-Fryer Loaded Potato Salad
- Classic Tuna Pasta Salad
- Roasted Vegetable Orzo Pasta Salad with Creamy Garlic Herb Dressing
- Bacon & Gorgonzola Shaved Brussels Sprout Salad with Fig Jam Dressing
- Beet and Goat Cheese Salad with Honey Cinnamon Balsamic Dressing
- Honey Garlic Creamed Corn
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Bacon, Corn, & Cilantro Coleslaw with Lime Dressing
Bacon, Corn, & Cilantro coleslaw combines the smoky flavor of bacon with the sweetness of corn and the freshness of cilantro in a vibrant coleslaw. Tossed in a zesty lime dressing, it's a refreshing and flavorful twist on a classic side dish.
Ingredients
- 4 cups shredded cabbage
- 1 cup corn kernels
- 4-6 slices cooked bacon crumbled
- 2 tbsp chopped fresh cilantro
- 1 sliced green onion
For Lime Dressing:
- 2/3 cup mayonnaise
- 2 tbsp granulated sugar
- 2 tbsp fresh lime juice
- 2 tbsp Dijon mustard
- 1 tsp minced garlic
- salt & pepper to taste
Instructions
- In a large mixing bowl, toss together shredded cabbage, corn, crumbled bacon, cilantro, and sliced green onion.
- Whisk together all lime dressing ingredients until well combined. Adjust sugar, salt, and pepper according to taste.
- Add half of the dressing to the cabbage mixture and stir to combine. Add more dressing to taste.
- Cover and refrigerate coleslaw for at least 30 minutes before serving.
Notes
- The recipe make extra dressing. Add dressing according to taste.
- Taste the lime dressing before tossing it with the coleslaw to ensure it has the right balance of acidity, sweetness, and saltiness. Adjust the amount of lime juice, sugar, salt, and pepper according to your preference.
- Cook the bacon first, then prepare the other ingredients while it’s cooking. This helps save time and ensures that everything is ready to be tossed together when the bacon is done.
- If you prefer a finer texture in your coleslaw, shred the cabbage and other vegetables more finely. Conversely, if you like a chunkier coleslaw, leave the vegetables in larger pieces or chop them roughly.
- Sprinkle some extra chopped cilantro or crumbled bacon on top of the coleslaw before serving for a fresh burst of flavor and added visual appeal.
- For the best taste and texture, chill the coleslaw in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and makes the coleslaw even more refreshing.
- Make Ahead: You can prepare all coleslaw ingredients (except for bacon) and lime dressing ahead of time and store them separately in the refrigerator. Just toss everything together, adding cooked crumbled bacon, right before serving to keep the coleslaw fresh and crisp.
Nutrition
Calories: 242kcalCarbohydrates: 17gProtein: 7.4gFat: 16.1gSaturated Fat: 4.1gCholesterol: 18mgFiber: 3gSugar: 9.5g
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