Bean & Bacon Slaw

Bean & Bacon Slaw

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Elaine Haley


For ease I simply grate 1/2 head of cabbage and dice 3 - 5 stalks of celery. You can use light or dark red kidney beans. The dark provides a nicer color contrast. Bacon bits are more convenient, but real bacon is yummy! Add bacon separately to servings and leftovers will keep much better.
This is a different slaw whose recipe I found years ago in grad school. My family likes it. You can do ahead by prepping the cabbage & celery, drain the beans, & prep the dressing in containers. Lightly toss before serving. I have not tried to lighten the mayo.


★★★★★ 1 vote

6 - 8
20 Min


  • 1 can(s)
    kidney beans, drained
  • 2 c
    shredded cabbage
  • 1/2 c
    diced celery
  • 4 slice
    crisp bacon, crumbled

  • 1 Tbsp
    white vinegar
  • 1/2 c
  • 1 tsp
  • 1/2 tsp
  • 1 Tbsp

How to Make Bean & Bacon Slaw


  1. Drain beans; set aside. Grate cabbage & dice celery; set aside. Add vinegar slowly to mayo, stirring well to remove lumps. Add salt, pepper, & sugar, stirring well. Use real bacon or bacon bits on the side for leftovers to keep well. Garnish idea: serve in lettuce lined bowls.

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About Bean & Bacon Slaw

Course/Dish: Other Salads
Other Tag: Quick & Easy
Hashtags: #beans #cabbage #kidney

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