Toss the dressing and shredded vegetables together until well combined, then scatter with a handful of sprouted seeds (radish, mung, sunflower, etc) and the pieces of crisp bacon.
For the herb mayonnaise, mix together 4 tbsp of plain yoghurt with the same amount of mayonnaise and season with salt and pepper.
Place 4 rashers of smoked streaky bacon on a shallow grill pan and cook under an overhead grill until crisp.
Finely chop 2 tbsp each of coriander leaves and mint, then stir them into the dressing along with a good squeeze of blood orange or lemon juice.
Nigel Slater’s recipe for raw winter slaw with herby mayo A sharp, zesty salad served with streaky bacon.
