Colorful and quick to put together, this is a tasty variation to a traditional coleslaw recipe.
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2 cups cauliflower florets
2 cups coleslaw mix
1 medium (1/2 cup) shredded carrot
1/4 cup chopped red onion
5 slices crisply cooked bacon, crumbled, reserve 1 tablespoon
1 cup shredded Cheddar cheese
1 (8-ounce) bottle cucumber or coleslaw salad dressing
Combine all ingredients except reserved bacon in salad bowl; toss until well coated. Cover; refrigerate at least 4 hours.
Just before serving, sprinkle with reserved bacon.
To pack along, place salad in covered plastic container. Keep chilled in cooler with ice until serving time.