Coleslaw with bacon & creamy berry dressing

By Drum Digital
05 March 2019


Preparation: 15 min | Cooking: 10 min | Serves 4

Sour cream, red wine vinegar and berry jam are combined in a bowl to create a sweet, tangy dressing. Shredded cabbage is added and mixed in until all of it is evenly coated. Add a portion to a plate then top with #JustDelicious crispy back bacon and toasted cashew nuts. Serve with thinly sliced Granny Smith apples and garnish with toasted nigella and poppy seeds.


200g Eskort Rindless Back Bacon

45ml (3T) poppy seeds

45ml (3T) nigella seeds

65ml (¼c) cashew nuts

250ml (1c) sour cream

15ml (1T) red wine vinegar

45ml (3T0 berry jam

1L green cabbage, shredded

2 Granny Smith apples, thinly sliced


  • Heat a frying pan over moderate heat then cook the bacon until the fat is crispy. Remove from the pan and keep aside.
  • Lightly toast the seeds and cashews in a small frying pan. Remove from the heat and keep aside.
  • Add the sour cream, vinegar, berry jam and cabbage to a large mixing bowl.
  • Mix until the cabbage is well coated.
  • Add the bacon, seeds and cashews and apple slices to the bowl and serve.

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