blue cheese coleslaw with prawns and bacon

If you are like me, and you have a phobia of certain types of coleslaw (too gloopy coleslaw, wobbly with excess mayo, glistening in the sun, maybe even with raisins, or a sweet dressing!) then this is for you. It’s tangy from apple cider and blue cheese, smoky from bacon and paprika and fresh from lots of bright parsley. It’s also hearty enough to be a meal on its own, with prawns, bacon and cheese. Or it can be a side dish, even with fried chicken, for an extra indulgent meal. It’s a perfect therapy for your coleslaw phobia.


adapted from Williams Sonoma

apple cider dressing

  • 1/2 cup mayonnaise

  • 1/4 cup buttermilk

  • 1/4 cup olive oil

  • 1/4 cup apple cider vinegar

  • 1 teaspoon paprika

  • 2 garlic cloves

  • Salt and pepper to taste

Blitz all ingredients in a food processor, or with an immersion blender, until smooth and creamy.


  • 1 pound prawns peeled and deveined

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1/4 pound bacon

  • 1 head green cabbage finely shredded

  • 5 celery stalks, thinly sliced (chop in some celery leaves too if you have them)

  • 6 green onions, white and light green

  • 1 cup flat-leaf parsley, chopped

  • 1/2 cup crumbled blue cheese

Toss prawns in paprika and fry in olive oil on medium heat until opaque and bright pink. Cook bacon on a cookie sheet in a 350 degree oven until crispy. Toss together all remaining remaining ingredients and serve drizzled with apple cider dressing.