Creamy coleslaw with pancetta
- Preparation 15 min
- Refrigeration 30 min
- Cooking 10 min
- Servings 4 to 6
- Freezing I do not suggest
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🥗 A coleslaw that will change everything
I love this creamy coleslaw. It’s one of the best I’ve ever eaten. The dried cranberries bring a delicious sweet touch while the pancetta adds the salty side and an interesting texture to this reinvented classic. It’s impossible to stop eating it.
🍅 Creamy, crunchy, and dangerously good
This isn’t your typical boring coleslaw. The fresh cabbage mix stays crispy thanks to the light dressing that doesn’t overwhelm it. The pancetta brings a smoky, salty richness that transforms the dish from a simple side into something truly memorable. The dried cranberries add little bursts of sweetness that balance everything perfectly. Between the creamy dressing, the crispy cabbage, and the salty pancetta, you’ve got a side dish that actually steals the show.
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🥬 Use quality coleslaw mix
A good mix of shredded cabbage and carrots is essential. Don’t skip this step or try to shred everything yourself—the mix is balanced for a reason. Fresh, evenly cut vegetables mean consistent texture throughout.
🍖 Pancetta needs to be crispy
Don’t rush the pancetta. Let it cook until it’s truly crispy and golden, about 8-10 minutes. Soft pancetta loses its appeal. The crunch is what makes this salad interesting. Pat it dry if needed to get maximum crispness.
🥄 The dressing needs balance
The combination of Dijon and whole grain mustard, plus honey, creates complexity. Don’t skip either mustard or the honey—they work together to balance the acidity and sweetness. Taste as you go and adjust to your preference.
❄️ Refrigeration is essential
30 minutes minimum allows the flavors to meld and the vegetables to soften slightly while staying crispy. The cabbage absorbs the dressing flavors without becoming mushy. Don’t skip this step.
🍒 Dried cranberries add texture and sweetness
Make sure they’re unsweetened—you control the sweetness with the honey in the dressing. They burst with flavor and add little pops of tartness throughout. They’re not just decoration, they’re essential.
Ingredients
- 454 g (1 lb) coleslaw mix
- 1/4 cup (60 ml) fresh parsley, finely chopped
- 1/2 cup (125 ml) unsweetened dried cranberries
- For the dressing
For the dressing
- 1/2 cup (125 ml) mayonnaise
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) whole grain mustard
- 1 tbsp (15 ml) honey
- Salt and freshly ground pepper
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Preparation
- In a skillet over medium-high heat, place the pancetta and pour a thin drizzle of olive oil. Cook and stir for 8 to 10 minutes or until the pancetta is crispy. Using a slotted spoon, remove the pancetta, put in a salad bowl and let cool for 10 minutes.
- Add the rest of the salad ingredients to the bowl and toss. Set aside.
- In a bowl, put the ingredients for the dressing, season with salt and pepper and mix. Pour over coleslaw and mix well. Reserve in the fridge for 30 minutes before serving!
Yes. You can make it up to 24 hours ahead and it actually gets better as the flavors meld. Keep it in an airtight container in the fridge. Just stir before serving.
You can, but pancetta brings a different flavor—more savory and less smoky. If you use bacon, expect a slightly different taste but still delicious results.
Sure. Thinly sliced apple, a few nuts, or even some fresh herbs work well. Just keep the balance between sweet, salty, and creamy. Don’t overload it.
Yes. It’s what makes this creamy. You could use Greek yogurt for a lighter version, but it won’t be quite the same richness. The mayo is what defines this coleslaw.
Absolutely. Start with less and adjust to taste. The cranberries already add sweetness, so you might not need as much honey as called for. Find your balance.
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