1-First Step: Cook the bacon Fry 8 oz no-sugar bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, then chop into bite-sized pieces. Reserve a bit for garnish if you like. This builds that smoky base flavor fast.

2-Second Step: Prep your veggies Halve 1 cup cherry tomatoes and chop 1/4 cup green onions. Grab your 16 oz coleslaw mix straight from the bag, no chopping needed. Pat tomatoes dry with a towel to avoid extra moisture. Quick mise en place keeps things speedy.

3-Third Step: Mix the dressing In a large bowl, whisk together 1 cup mayo (egg-free if needed), 3 tbsp apple cider vinegar, 1 tsp celery seed, 1/2 tsp mustard powder, and 1/8 tsp salt. Taste and adjust vinegar for tang. Creamy and zesty in seconds.

4-Fourth Step: Combine everything Add the coleslaw mix to the bowl and toss to coat evenly. Fold in chopped bacon, tomatoes, and green onions. Stir gently until all ingredients mingle. Add optional sunflower seeds or diced avocado here for extra flair.

5-Fifth Step: Chill and marinate Cover the bowl airtight and refrigerate for at least 1 hour. This softens the cabbage and lets flavors soak in. It tastes even better after a few hours or overnight.

6-Final Step: Serve with flair Give it a final stir, garnish with reserved bacon bits. Scoop into bowls or plates. Pairs great with BBQ meats. Leftovers? Store in fridge 3-4 days. Pro tip: Fry bacon fresh for best crunch, and use room-temp mayo for smooth mixing.