Creamy Bacon Ranch Slaw Cups are the ultimate bite-sized indulgence—cool, crunchy, and bursting with bold flavor. These mini slaw cups combine crisp shredded cabbage, juicy cucumber, sharp cheddar, and smoky bacon, all tossed in a creamy ranch dressing. Served in individual cups or lettuce boats, they’re perfect for parties, potlucks, or a refreshing snack on a warm day. The beauty of this dish lies in its simplicity and versatility: it’s quick to prepare, easy to customize, and guaranteed to disappear fast from any table. Whether you’re feeding a crowd or just treating yourself, these slaw cups deliver creamy, crunchy satisfaction in every bite.
Ingredients (Serves 4–6):
- 3 cups green cabbage, finely shredded
- 1 small cucumber, julienned or thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon bits (about 4–5 slices, crumbled)
- ½ cup ranch dressing (store-bought or homemade)
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped (optional, for garnish)
- Mini lettuce leaves, small ramekins, or tortilla cups for serving
Instructions:
- Prep the Vegetables:
Start by shredding the cabbage finely using a sharp knife or mandoline slicer. Julienne the cucumber into thin matchsticks for added crunch. Place both in a large mixing bowl. - Add Cheese and Bacon:
Sprinkle the shredded cheddar cheese over the cabbage and cucumber. Add the crumbled bacon, reserving a small handful for garnish if desired. The combination of sharp cheese and smoky bacon adds richness and depth to the slaw. - Dress the Slaw:
Drizzle the ranch dressing over the mixture. Using a large spoon or spatula, gently toss everything together until the vegetables are evenly coated. Be careful not to overmix—you want the slaw to stay light and fluffy, not soggy. - Season to Taste:
Taste the slaw and season with salt and freshly ground black pepper. Keep in mind that the bacon and ranch already bring saltiness, so season conservatively. - Assemble the Cups:
Spoon generous portions of the creamy slaw into individual serving vessels. You can use small ramekins, mini tortilla boats, or crisp lettuce leaves like butter or romaine for a fresh, edible cup. Press down gently to pack the slaw without crushing it. - Garnish and Serve:
Top each slaw cup with a sprinkle of the reserved bacon bits and a few chopped chives or parsley for a pop of color and freshness. Serve immediately for the best texture and flavor.
Serving Suggestions:
These slaw cups are perfect as a party appetizer, picnic side, or light lunch. Pair them with grilled chicken, sliders, or even a bowl of chili for a fun contrast. For a tropical twist, serve alongside pineapple salsa or mango-lime grilled shrimp.
Tips & Variations:
- Make it spicy: Add a dash of hot sauce or chopped jalapeños for a kick.
- Go low-carb: Use lettuce cups instead of tortilla shells.
- Add crunch: Toss in sunflower seeds or crushed tortilla chips just before serving.
- Make ahead: Prep the slaw up to 4 hours in advance and store in the fridge. Assemble the cups just before serving to keep them crisp.
Would you like a homemade ranch dressing recipe to go with this? Or maybe a version with a tropical slaw twist using mango or pineapple? I’ve got ideas to keep the flavor party going!