Directions:

In a cold skillet over medium heat, cook bacon strips for 8–10 minutes, flipping once, until golden and crispy. Drain on paper towels and crumble.

In a large bowl, combine shredded green cabbage, purple cabbage, and carrots. Add cucumber on top.

In a separate bowl, whisk together ranch dressing, sour cream (or Greek yogurt), apple cider vinegar, honey, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.

Pour the dressing over the vegetables. Toss thoroughly with tongs or two spoons until every strand is coated.

Fold in most of the crumbled bacon and chopped chives, reserving some for garnish.

Spoon the slaw evenly into 8–10 small cups or ramekins, pressing down lightly to form neat layers.

Top each cup with remaining bacon bits and chives. Serve immediately for maximum crunch, or cover and refrigerate up to 6 hours.