Thursday, 17 September 2015


Apple Bacon Coleslaw

¼ cup apple cider vinegar
1 cup mayonnaise
1/3 cup honey
2 teaspoons course salt
¼ cup pulp free orange juice
Juice from a half of fresh lemon
1 teaspoon pepper
Mustard seed / ground mustard (optional) For mustard seed use 1 1/2 tsp.
1 medium cabbage, cored, shredded
6 slices of bacon fried crispy
1 small bunch green onions
1/2 cup finely minced parsley leaves (optional)
4 firm apples, peeled, cored and shredded
Mix the first 8 ingredients for the dressing in a large bowl.
Shred the cabbage and apples. Chop scallions and parsley.
Fry bacon crispy and chop in small pieces.
Add all the other ingredients to the dressing and toss well. Let it sit in the refrigerator over night. This allows the liquids to bleed out of the cabbage and apples into the slaw making a moister salad.**
*Cathy Niemand Bezuidenhout*17/09/2015