• ½ a large purple cabbage, finely shredded
  1 red apple, sliced into thin wedges
  6 radishes, sliced into thin wedges
  200g Eskort Round Cut Bacon, grilled and chopped

For the Dressing:

• 60ml mayonnaise
• Juice of 1 lemon
• 5ml Dijon mustard
• Salt and black pepper, to taste
• Handful of chives, finely chopped

1. Tip: For extra-fine cabbage slices, use a vegetable peeler to shave the purple cabbage into thin ribbons.
2. Place the cabbage, apple, and radishes into a large mixing bowl.
3. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, pepper, and chopped chives.
4. Pour the dressing over the slaw and toss gently until evenly coated.
5. Fold through the chopped bacon just before serving.
6. Serve immediately, or chill for up to 4 hours before serving.