Savoy Coleslaw with Bacon and Walnuts

July 27, 2010


Savoy Slaw with Bacon and Walnuts

The crinkled heart of a young savoy is delicious freshened up with a dressing of yoghurt, mustard and lemon; raw brassica never tasted so good. This may be down to the addition of grilled pork and its fat.

I like this with mackerel; a freshly grilled fillet is nice but to be honest, on a school night, a couple of smoked pieces from a packet is often all I can manage.

Savoy slaw with bacon and walnuts

1 savoy cabbage, tough outer leaves and core removed and finely shredded
1 small red onion, halved and cut into fine slices
200g Greek yoghurt
1 tablespoon wholegrain mustard
100g walnuts, toasted and roughly chopped (by ‘toast’ I mean put them in a dry pan on a low heat and shimmy them around until they start to smell fragrant. Take care not to burn them).
6 rashers streaky bacon
Pinch of caster sugar
Juice of half a lemon

Grill the bacon until crisp and then chop into small pieces.

Mix the shredded cabbage, onion, bacon and walnuts together in a large bowl. Mix the yoghurt, mustard, sugar and lemon juice together well then add to the cabbage mix and combine. Season with salt and pepper.

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  • Avatar
    Reply rachel July 28, 2010 at 9:36 am

    Great stuff. Love your blog.

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    Reply Lizzie July 28, 2010 at 11:22 am

    Mmm. Loving the look of that slaw – i imagine it’d work well at barbeques.

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    Reply Margaret July 28, 2010 at 2:33 pm

    Mmmm! I just love this kind of dish with peanuts or walnts! When I was a student some friends once made something similar, but it had apples in it and they used white cabbage not savoy, but it’s that gorgeous crunchy texture with all those lovely cabbagey, nutty flavours, I just love it!

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    Reply tamara July 28, 2010 at 8:31 pm

    Mmm, this looks good. Mackerel is one of my favourite Saturday lunch’s and this is a great salad to serve it with, thank you.

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    Reply gastrogeek July 28, 2010 at 8:33 pm

    “the crinkled heart of a young savoy” Such incredible writing, I loves it!

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    Reply Douglas July 28, 2010 at 11:25 pm

    Please could you re-consider the curved mounts to your photos?

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    Reply Carla July 30, 2010 at 9:45 am

    A few bbqs coming up – Guess WHAT I’m making!

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    Reply Gin and Crumpets July 30, 2010 at 4:08 pm

    Hurrah, a slaw without stinky mayonnaise but with added pig. That’s my kind of slaw.

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    Reply Tv Food and Drink July 31, 2010 at 3:50 am

    Looks great, as always. I’ve gotten very into slaws since I re-created your bobcat burger recipe. Not too much a fan of them on their own, but they do crown a burger oh so well!!

  • Reply The Heritage Cook August 2, 2010 at 6:17 pm

    Memorial Day – Grilled Steaks with Spicy Hoisin BBQ Sauce…

    I found your entry interesting thus I’ve added a Trackback to it on my weblog :)…

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    Reply John Williams August 5, 2010 at 9:41 am


    nice blog. this looks good.Great stuff. I just love it! Looks great, thanks for sharing this.

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    Reply Andrew August 6, 2010 at 12:00 am

    Very nice. I had this for tea on Monday on Tuesday this week.

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