This bacon and broccoli slaw is perfect for a summer picnic. It’s made with a homemade dijon lemon mayo, that uses coconut oil and olive oil. I love the pre-shredded broccoli stems from Trader Joes. It makes this dish really easy to pull together. You could even make it ahead of time. The mayo will keep for about a week in an airtight container. This is one of those dishes where the flavors meld together in the fridge and get better with time.
Bacon and Broccoli Slaw
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- 8 oz uncured bacon (pork shoulder)
- 1 tbsp dijon mustard
- 2 egg yolks
- juice of 1 lemon
- ½ cup extra virgin olive oil
- ½ cup coconut oil
- ½ tsp sea salt
- 1 package of organic broccoli slaw from Trader Joes (contains 12oz shredded broccoli stems and shredded carrots)
Instructions
- Chop bacon into cubes and saute until fat is rendered and they start to brown. Remove them from pan onto a dish with paper towels to drain excess fat.
- Then to make mayo, separate the egg yolks and add them to a food processor. Then add sea salt, dijon mustard, and juice of 1 lemon. Then pulse a few times.
- Then melt coconut oil until it is in liquid form and slowly pour in coconut oil and extra virgin olive oil until it emulsifies.
- Then in a large bowl combine shredded broccoli slaw (or broccoli stems) with mayo and bacon. Mix throughly and enjoy.