Cover the baking tray with baking paper and spread the bacon on it. Preheat the oven to 160 °C.
Bake the bacon for about 15 minutes until crispy. Then crumble the bacon.
For the hazelnuts, caramelize the sugar in a pan and add the hazelnuts. Deglaze with the apple juice and boil down until a syrup is formed.
For the salad, mix all the ingredients well, season with salt and pepper and let it sit in the refrigerator, preferably overnight.
Fill salad into bowls and sprinkle with the caramelized hazelnuts and young onion rings.
Preparation Tip:
Coleslaw is also delicious with other caramelized nuts.
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