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Mile-high loaded coleslaw
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Elevated layered coleslaw with creamy dressing and crispy bacon, perfect for sharing and impressing all.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 200g bacon rashers, trimmed, coarsely chopped
  • 1/2 red cabbage, shredded (about 4 cups)
  • 1 red onion, thinly sliced
  • 1/2 green cabbage, shredded (about 4 cups)
  • 2 green shallots, thinly sliced, plus extra, to serve
  • 140g (2 cups) finely grated parmesan
  • 95g (1 cup) flaked almonds, toasted
  • 235g (1 cup) mayonnaise
  • 130g (1/2 cup) Greek-style yoghurt
  • 40.00 ml apple cider vinegar
  • 11.80 gm Dijon mustard
  • 82.50 ml chopped fresh continental parsley
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Add the bacon and cook for about 5 minutes, stirring occasionally, until crispy. Transfer the bacon to a paper towel-lined plate to drain the excess oil.
  • Next, mix all the dressing ingredients in a medium pitcher.
  • Spread two-thirds of the red cabbage on a platter. Scatter half of the red onion on top. Toss the green cabbage with the shallot and place two-thirds of the mixture over the red onion.
  • Sprinkle most of the parmesan over the green cabbage layer. Drizzle two-thirds of the dressing on top of the parmesan. Set aside a few pieces of bacon and almonds. Layer the remaining bacon and almonds over the dressing. Repeat with the remaining cabbage, red onion, green cabbage mixture, parmesan, and dressing, finishing with the reserved bacon and almonds. Garnish with extra shallot.

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