top of page
  • Writer's pictureHiroe Rose


There are many kinds of cabbage and their cousins available, and here is one of the recipe when "cabbage is the star."

My husband has this belief, "everything tastes better with bacon" so I include bacon in this recipe (however, bacon is optional.)

This salad can be prepared beforehand, and makes an awesome side dish. Cabbage contains good amount of Vitamin C.


1/2 - 1 cabbage. I'd recommend "green cabbage" ("spiskål" in Norwegian) instead of white cabbage. Green cabbage contains more water, softer, and better to eat raw. Pick the ones which are fresh, crisp-looking with leaves are firmly packed, and heavy for its size.

1 spring onion or 3-4 Charlotte onion (whatever available.) I used spring onion, because of the color. - finely chopped.

ca. 250 g bacon - chopped into small pieces.

1/2 cup mayonnaise

1/2 cup Crème fraîche

1/3 cup white wine vinegar

salt and pepper to taste


1) Fry the bacon in a frying pan. If you are using non-stick frying pan, there is no need to add any oil for frying bacon. It gives out so much fat while it's frying.

2) When bacon gets crispy, dry them on kitchen paper.

Tips: Good idea to soak kitchen paper into rest of the bacon fat - it helps cleaning afterwards. Do not drain the fat into sink!

3) Mix all the ingredients in a large bowl.

4) Coleslaw can be kept in fridge until serving.

Recent Posts

See All
bottom of page