Heat up your grill (broiler), to medium-high heat. Cut off the rind from your bacon and arrange bacon on a lined baking tray so that the rashers are not touching.
Grill until golden and crisp on both sides, and drain the bacon fat into a heatproof container when you turn the bacon around as we are going to use it in our dressing.
Allow the bacon to cool then crumble it into bacon bits, reserve half to add to the salad.
Add half a cup of the crumbled bacon to a high-speed blender or small food processor, add the remaining dressing ingredients, season and blitz well to combine. Taste and adjust seasonings according to your liking.
Wash your cabbages well, remove the core and the outer damaged leaves. Then either shred by hand, or with a mandoline or for super-fast salad making use the slicing attachment in your food processor.
Wash, trim and peel your carrots and coarsely grate with either a box grater or with the grating attachment in your food processor.
Wash your parsley leaves, shake to remove excess water then pat dry, remove the stems and roughly chop the leaves.
Trim and wash your green onion then slice thinly.
Add all the salad ingredients to a large mixing bowl and season with sea salt and cracked black pepper, pour over the dressing and mix well to combine. Make sure the dressing is spread evenly throughout the salad.
Add all the salad ingredients to a large mixing bowl and season with sea salt and cracked black pepper, pour over the dressing and mix well to combine. Make sure the dressing is spread evenly throughout the salad.