Easy dinner recipe: Bacon coleslaw stir-fry
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If you follow me on Facebook, Twitter or Instagram, you might have seen some teasers showing that I’ve been busy working on an eBook called “We Can ALL Scream for Ice Cream” with my co-author (and past guest blogger) Jennifer Robins of Predominantly Paleo. Let me just say that I never knew how much work went into putting together a “small” book. Small is in quotation marks because this book was meant to be a quick project, but the book itself is 57 pages, contains 24 recipes and even includes an introduction that outlines a basic ‘why’ of the Paleo Autoimmune Protocol (AIP). Why does it have an AIP introduction? Because, if you’re like me and you follow an AIP diet that is devoid of all grains, dairy, eggs, nuts, seeds and nightshades, you may have thought you’d never eat ice cream again. After all, the best ice creams are made of, well, cream. And they usually involve eggs, and sweetener. Well, I’m happy to say that the recipes that Jennifer and I have in this book are completely AIP-compliant. And while, some might argue that the autoimmune diet shouldn’t include treats because it’s recommended that you keep your daily fructose intake to less than 20g, our eBook allows you to make an informed decision about whether or not you can indulge in one of these recipes. How? We’ve included the amount of fructose per serving for each treat :) So yes, you can have your cake ice cream and eat it too!
What does all of that have to do with this recipe though? Honestly – nothing. It’s just a little back-story as to why I’ve been a little pre-occupied lately and my family’s meals have been very basic (although on the plus side, there have been more frozen treats than usual). I wanted to share with you the most basic of convenience meals that we have around here when we don’t really have a lot of time: Baked chicken legs & this stir-fried bacon coleslaw. I know that I can’t be the only one who gets too busy, or feels too pooped to do anything fancy for dinner.
The chicken legs are pretty hands off, as the oven does all the work. This stupidly easy veggie side dish is made stupidly easy because there’s minimal prep when using pre-bagged, pre-washed coleslaw mix. There are actually healthy, convenience foods – and I for one, love the convenience of the ‘just open up the bag’ of slaw.
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Ingredients
- 1 tbsp coconut oil
- 3 cloves of garlic, finely chopped
- 1 onion, chopped
- 5-6 strips of pasture-raised bacon, chopped
- 1 bag of coleslaw mix (pre-washed and ready to eat)
Instructions
- In a large wok or skillet on medium heat, melt your coconut oil to coat the pan. Then add your garlic, onion and bacon and cook the bacon to your preferred crispiness.
- Add in your bag of coleslaw mix, and stir to coat it well in with the bacon fat. Stir-fry until the coleslaw is softened and slightly translucent, about 10 minutes.
- Serve and enjoy!
Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.
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This looks so delicious! I love shredded veggies of any kind, and this looks like a particularly good (and kid friendly) way to prepare them.
This looks good Vivian!!!
I’m wondering about using broccoli slaw…..
Yes certainly! Stir-frying anything with bacon tends to yield good results ;)
Sounds delish! But I’m not seeing where the coconut oil was used…
Hi Chantal – I updated the instructions to fix the oversight of where the coconut oil is used. It’s simply the cooking fat I used.
Hello, thanks for sharing this recipe. I make something very similar with cabbage but add sliced smoked sausage, onions, shredded carrots and a splash of raspberry vinegar. I have never thought about using prepackaged or prepared coleslaw for this recipe. What a time saver! Thank you.
Sounds delicious and simple to do.
This is a good recipe for using up broccoli stems. Make a fine julienne with the smallest blade on your mandolin.Thicker than a bagged slaw mix, it’s harder to overcook.
Can this be frozen? Thinking of adding chicken into it for a low carb meal to freeze for lunch.
I haven’t tried freezing it, as I never make that much at one time. You could try it, though I think it might be a bit mushy on reheating.
How many ounces is the cole slaw bag. I probably will just cut up some cabbage myself.
I’m unsure how many ounces a bag is. They’re usually about 300g though.
Add a little apple cider vinegar and some mustard for more salad taste.
Coconut oil? Bahahaha! I think not!! I used a combination of liquid gold (bacon grease) butter. I love coconut oil, but with bacon in this, might as well go whole hog!!!!