Creamy coleslaw with pancetta

Name: Creamy coleslaw with pancetta
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 15 min
Refrigeration 30 min
Cooking 10 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

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

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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!