Is this summer racing by as fast for you as it is me? I feel like I waited through a long, miserable winter and this summer is just steaming by. It doesn’t help that my oldest starts Kindergarten so we are now stuck in that “back to school” phase and my thoughts have been on how we’ll make life work after summer.

I’ve been trying to share some of new and old favorite recipes with you all this summer, but I have a long list that is still waiting to get published (lack of pictures because we’ve been on the go a lot this summer) and I wonder if you are all starting to think of the upcoming fall. So, while I’ll shift gears soon, I just had to share this coleslaw recipe with you because it’s become a favorite this summer.

I figured this was my final shot of getting everyone in my family to like a slaw recipe. I just really pushed the bacon, apple, and cheese. The funny thing is besides the bacon, apple, and cheddar cheese the rest of the ingredients are mostly disliked by the members of my household, but somehow all together it just works. The slaw doesn’t become drenched in liquids and become a soggy mess the next day. It stays nice and crisp and perfect for leftovers. Using broccoli slaw or even rainbow slaw also gives it a nice crunch.

I adapted this recipe a bit to fit my family’s needs, which translates to making this seem as appealing as possible! I omitted the onion because it was just a bit overwhelming and the leftovers were almost pungent. The slaw tastes lovely without them so we ditched them. Next, I julienne the apples and leave the skin on. This brings the eyes to bits of apples and the picky eaters don’t notice the bites of green vegetables they don’t like! Finally, I use any broccoli slaw variation that I can find. Surprisingly, my husband, was even okay with the fact that I used rainbow slaw which contained cauliflower. What?!?!

I’m calling this a huge vegetable side dish victory, even if it does contain bacon and cheese. I take my wins where I can get them!

Bacon, Apple & Cheddar Broccoli Slaw

Ingredients

• 12 oz. broccoli slaw (or any kind of slaw)
• 2 apples, julienned
• 1 cup shredded extra sharp cheddar cheese
• 1/4 cup honey Dijon mustard
• 2 Tbsp mayonnaise
• salt and pepper to taste
• 4- 5 slices cooked bacon, crumbled

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In a large bowl, combine slaw, apples, and cheese.  Add honey mustard, mayonnaise, salt and pepper and gently toss.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Before serving, mix in bacon and season with additional salt and pepper if needed.

*Want to skip the bacon for health or diet reasons? Simply toss in a handful of sliced nuts in its place.

Slightly adapted from Cinnamon Spice and Everything Nice