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Mount Coleslaw

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Ratings: 5 from 15 votes
Cooking Method: ,
Courses: , ,
Difficulty: Beginner
Servings: 12
Best Season: Suitable throughout the year
Ingredients
  • 250 g streaky bacon rashers, trimmed, coarsely chopped
  • 1/2 of a red cabbage, shredded finely, divided
  • 1 red onion, halved and thinly sliced, divided
  • 1/2 of a green cabbage, shredded finely, divided
  • 6 thin spring onions/scallions, thinly sliced, divided
  • 140 g finely grated parmesan cheese, divided
  • 1 cup flaked almonds, toasted, divided
    • Creamy dressing
  • 240 g mayonnaise
  • 170 g Greek natural yoghurt
  • 2 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 0.33 cup chopped fresh continental parsley
Instructions
  1. 1

    Cook bacon in saucepan on medium-high until lightly golden and crisp. Transfer to a plate lined with paper towel to drain.

    FOR THE TM: Place bacon (cut into pieces) into the mixing bowl. Without MC, sauté 8–10 min/Varoma/Reverse/speed 1 until lightly golden and crisp. Remove bacon onto a plate lined with paper towel. Set aside. Rinse bowl if needed.
  2. 2

    For the dressing, make the dressing by combining all ingredients in a jug.

    FOR THE TM: Add all dressing ingredients to the mixing bowl. Mix 10 sec/speed 4 or until well combined. Transfer dressing to a jug and set aside.
  3. 3

    Place 2/3 of the red cabbage on a serving platter, top with half the red onion. Next, layer 2/3 green cabbage and spring onions over red onion layer, placing some parmesan cheese halfway through. Next, pile most of the parmesan over.

    FOR THE TM: Add half the red cabbage (roughly chopped) → 4-7 sec/speed 4. Transfer to platter. Chop remaining red cabbage → 4-7 sec/speed 4. Set aside separately. Add half the green cabbage → 4-7 sec/speed 4, transfer. Chop remaining → 4-7 sec/speed 4, set aside. Place half the red onion into bowl → 2–3 sec/speed 5, transfer. Repeat with remaining onion. Chop spring onions → 2–3 sec/speed 5, set aside. (If using parmesan block, grate 10 sec/speed 8 before starting the salad.) *
  4. 4

    Drizzle 2/3 of the dressing over the parmesan. Then add some of the bacon and almonds (reserving some for the top). Continue layering remaining red cabbage, onion, green cabbage, spring onions, parmesan and dressing, finishing with the reserved bacon and almonds.

Note

Just as good layered without a peak or mixed to combine. Could be done slightly ahead but leave nuts as a garnish at last minute to stop them becoming soft.

Notes for Thermomix

*If you are the lucky possessor of a Thermomix cutter, please be free to use this instead of chopping in the bowl.

Not suitable to freeze.

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