Creamy coleslaw with pancetta

Name: Creamy coleslaw with pancetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6
Cuisine: Québécoise
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; 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

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

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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!