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Submitted by: Susan Jacobs from Vista, CA
Originally shared on the web 02/01/2021

3/4 lb. bacon, cut into 1-inch pieces
1 c. mayonnaise
2 T. Dijon mustard
2 T. white vinegar
1/2 t. salt
1/2 t. pepper
Optional: 1 to 2 T. milk
16-oz. pkg. tri-color shredded coleslaw mix
8-oz. pkg. shredded Cheddar cheese, divided
1/4 c. green onions, chopped

Cook bacon in a skillet over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towel-lined plate. Set aside 3 tablespoons bacon drippings to cool. In a bowl, combine mayonnaise, mustard, vinegar, salt, pepper and reserved drippings. If too thick, thin with a little milk to a salad dressing consistency; set aside. In a large bowl, toss together coleslaw mix, half of cheese and half of bacon. Pour dressing over coleslaw and toss to coat. Sprinkle with remaining cheese, bacon and onions. Cover and chill for 2 hours before serving. Serves 8 to 10.