Coleslaw with Bacon & Creamy Berry Dressing

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  • 200g Eskort Rindless Back Bacon
  • 2 Granny Smith apples, thinly sliced
  • 45ml (3 tbsp) poppy seeds
  • 45ml (3 tbsp) nigella seeds
  • 65ml cashew nuts
  • 250ml (1 cup) sour cream
  • 15ml (1 tbsp) red wine vinegar
  • 45ml (3 tbsp) berry jam
  • 1 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.


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