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Winter veg & pancetta coleslaw with mustard & ale

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Winter veg & pancetta coleslaw with mustard & ale

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Using our delicious Mustard & Ale mayo, this seasonal coleslaw hits the spot every time. Serves 4 small plates.

100g red cabbage, sliced

50g root fennel, sliced

½ red onion, finely sliced

1 large carrot, grated

4 spouts, outer leaves removed and finely sliced (around 100g)

100g cubed pancetta, or 3 rashers of good British smoked bacon, sliced

3 tbsp Mustard & Ale Mayonnaise, add more or less depending on your personal taste



Fry the pancetta until crisp and then leave to cool. Place all the remaining ingredients into a large bowl with the pancetta, mix with the mayo and serve.

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