AILI Cabbage, Broccoli, and Bacon Salad

Makes: 8 Servings
Serving Size 5.5 oz. 346 calories, 31g fat, 4 g net carbs, 10 g protein


  • 3/4 Cup Mayo (dressing)
  • 1/2 Cup Sour Cream (dressing)
  • 3 Tbsp AILI FirstRate (dressing)
  • 3 Tbsp White Vinegar (dressing)
  • 1 tsp Ground Mustard (dressing)
  • 2 tsp Yellow Mustard (dressing)
  • 1/2 tsp Himalayan Salt (dressing)
  • 1/2 tsp Black Pepper (dressing)
  • 8 slices cooked bacon crumbled (Salad)
  • 12 oz. cabbage, thinly sliced (Salad)
  • 12 oz. Broccoli Florets, cut into halves or quarters (Salad)
  • 8 oz. Mexican Four Cheese Blend (Salad)
  • 2 oz. Red onion, thinly sliced, then quartered (Salad)
  • Salt and Pepper to taste


  1. In a small bowl, combine Coleslaw Dressing ingredients: mayo, sour cream, AILI FirstRate, white vinegar, ground and classic mustards, salt and pepper until smoothed and well mixed.
  2. Cook bacon and let it cool.
  3. Prep and cut broccoli florets, cabbage, and red onion.
  4. In a separate X-Large bowl, combine: cabbage, broccoli florets, cheese, and red onion. Toss until ingredients are well mixed.
  5. Add in Coleslaw Dressing to the veggie mix and stir until well combined.
  6. Add in crumbled bacon onto salad mix and stir until well combined.
  7. Refrigerate salad bowl for at least one hour for flavors to marinate before serving.