1-First Step: Add the 16 oz cabbage coleslaw mix to a large bowl. This forms the sturdy, low-carb foundation. Break up any clumps for even mixing.

2-Second Step: Toss in 1 cup halved cherry tomatoes and 1/4 cup chopped green onion. These add color, juiciness, and crunch. Stir gently to distribute veggies.

3-Third Step: Crumble in 8 oz cooked and chopped bacon. Pro tip: Cook half a package and reserve 2 slices chopped for garnish. The bacon brings smoky flavor that screams BLT.

4-Fourth Step: Pour in 1 cup mayo, 3 tbsp apple cider vinegar, 1 tsp celery seed, 1/2 tsp mustard powder, and 1/8 tsp salt. Mix everything well until creamy and combined. Taste and adjust salt if needed.

5-Fifth Step: Stir in optional sunflower seeds or diced avocado now for added texture. Avocado keeps it egg-free if using that mayo.

6-Sixth Step: Transfer to an airtight container. Refrigerate for at least 1 hour. Chilling softens the cabbage and marries flavors, making this Whole30 coleslaw even tastier.

7-Final Step: Serve chilled, garnished with reserved bacon if desired. Pairs great with grilled meats from your pitmaster sessions. Yields 4-6 servings as a side.