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Coleslaw with Bacon & Creamy Berry Dressing
Coleslaw with Bacon & Creamy Berry Dressing

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.

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25min
Serves: 4



250 g

Eskort Rindless Back Bacon


Granny Smith apples, thinly sliced

45 ml (3 tbsp)

poppy seeds

45 ml (3 tbsp)

nigella seeds

65 ml

cashew nuts

250 ml (1 cup)

sour cream

15 ml (1 tbsp)

red wine vinegar

45 ml (3 tbsp)

berry jam


large green cabbage, shredded


  • Preheat a frying pan over a moderate heat and cook the bacon until the fat is crispy.

  • In a separate pan, lightly toast the seeds and cashews and set aside.

  • Add sour cream, red wine vinegar and berry jam to a large mixing bowl and combine to form a dressing.

  • Add the shredded cabbage to the dressing and mix until the cabbage is well-coated.


  • Add a portion of the dressed cabbage to a plate and top with crispy bacon.

  • Serve with the apple slices alongside the cabbage and garnish the dish with toasted seeds and cashews.

Recipe Meal Types: - Salads - Lunch - Lunch Box
The following product can be used with this recipe:
Eskort Rindless Back Bacon

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