Creamy coleslaw with pancetta

Mag Mayo
In collaboration
with Mag Mayo
  • Preparation 15 min
  • Refrigeration 30 min
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 250 g thickly sliced ​​pancetta, diced
  • Olive oil
  • 454 g (1 lb) coleslaw mix
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup unsweetened dried cranberries

Ingredients for the dressing

  • 1/2 cup MAG mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grain mustard
  • 1 tablespoon honey
  • Salt and pepper from the mill



  • 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!