Coleslaw with avocado and bacon
very easy
25 mins
25 mins
Ingredients
- 1 small white cabbage (about 1 kg)
- 100 ml Orange juice
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp salt, sugar, pepper
- 4 TABLESPOONS Oil
- 200 g Bacon
- 1 Shallot
- 2 TEASPOONS coarse-grained mustard
- 1 collar Chives
- 2 ripe avocados
- 1 TABLESPOON Lemon juice
Directions
- 1
Clean the white cabbage, wash it, quarter it lengthwise and remove the stalk. Cut each quarter crosswise into fine strips. For the marinade, mix orange juice, 4 tbsp vinegar, 1 tsp salt and 1 tsp sugar. Fold in 3 tablespoons of oil.
- 2
Add half the marinade to the cabbage. Knead vigorously with your hands for about 5 minutes to break up the structure. Cover and leave to stand for at least 1 hour.
- 3
Cut the bacon slices in half crosswise. Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it until crispy, drain on kitchen paper. Pass the bacon fat through a sieve to the remaining marinade. Peel and finely chop the shallot.
- 4
Stir into the marinade with mustard. Season to taste with salt and pepper.
- 5
Wash the chives, shake dry and cut into pieces. Cut avocados in half lengthwise and remove the seeds. Remove the flesh from the skin, cut into slices and sprinkle with lemon juice.
- 6
Arrange coleslaw with bacon, avocados and chives on a plate. Drizzle mustard marinade over it.
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