If you don’t have any bacon cooked up yet, be sure to do so. (If you took the easy route by buying bacon bits in a jar, continue on!) For this recipe we want it cooked to a crisp. Fry your bacon in a nonstick skillet, until the edge looks dark and caramelized. Drain on a paper towel and allow to cool.
Mix the Miracle Whip, sugar, and apple cider vinegar in a bowl with a whisk. Be sure to whip it thoroughly, so that no grains of sugar remain.
Grate one medium carrot and approximately 3 cups of cabbage. The amount of cabbage you’ll want to use will depend on how much dressing you like on your slaw.
Stir the dressing into the grated carrot and cabbage mixture.
Let the coleslaw rest in the refrigerator for 10 minutes to allow all the goodness to soak in.