Summer is here when we see coleslaw added to the menu. This is a delicious version to a traditional recipe.
Cabbage is rich in vitamin C, which can help the body fight infection and also inhibit inflammation and free radicals. Rich in vitamin K, which can promote healthy strong bones.
Prep time: 15 minutes
head Napa cabbage, shredded
2 carrots, shredded
1/2 cup chopped parsley
1 tbsp. fresh mint, minced
3/4 cup walnuts, toasted
3/4 cup golden raisons
1 tbsp. dijon mustard, or other mustard
2 tbsp. apple cider vinegar
1 tbsp. lemon juice, fresh
2-3 tbsp. good olive oil
2 tbsp. organic mayonnaise if store bought
1 tsp. sea salt
1/2 tsp. black pepper
Shred cabbage and carrots into large bowl. Place paper towels underneath to remove excess moisture .
Add walnuts and raisons. In a medium bowl, mix mustard, cider vinegar, mayonnaise, salt, pepper, lemon juice, and olive oil. Whisk too emulsify. Drizzle over cabbage, and mix well with clean hands. Add herbs and combine. Taste for seasoning.
Add more olive oil- lemon if needed.
Cooks note: I make my own mayonnaise, which is easier than you think. It is a thick emulsified sauce made from slowly incorporating a thin slow stream of oil into raw egg yolks. Use avocado oil, grapeseed, light olive oil, or canola oil.
3 large egg yolks
1 tsp. freshly squeezed lemon juice
1/4 tsp. sea salt
1/4 tsp.dijon mustard
1 1/2 cups of oil of choice
Warm a 3-quart glass or stainless steel bowl, or the bowl of a stand mixer fitted with the whisk attachment, in hot water and thoroughly dry with a clean kitchen towel. If mixing by hand, stabilize the bowl by wrapping a kitchen towel around the bottom or nestling it in a pot or baking dish; if using a stand mixer, secure your bowl into the appliance.
Add the egg yolks and lightly whisk until combined and just thickened. Then add the lemon juice and salt (and mustard, if using) and whisk until incorporated. Add the oil, no more than a teaspoonful at a time, while whisking continuously. Pause every once in a while and just whisk, to make sure the oil is fully incorporating. After you’ve added ⅓ to ½ cup oil, the sauce should look opaque. It’s emulsified—congratulations!
Once the sauce has emulsified, continue to add oil, in a slow dribble—no more than a tablespoon at a time. If the mayonnaise becomes too stiff, add a little lemon juice or water to thin out. Season to taste with lemon juice, salt, and mustard.