This coleslaw recipe is wholesome and homemade from start to finish. What makes it so divine is homemade mayonnaise.
Making homemade mayonnaise is not only simple, but it also tastes so good, and all of the ingredients are fresh. Store-bought mayos often include preservatives and stabilizers to extend their shelf life.
You can make homemade mayonnaise in 3 minutes once you have the technique down pat. And it's worth knowing. Homemade mayo is one of the mother sauces in French cooking. You can use it in various dishes as a garnish, or a dip that will transform an ordinary dish into something extraordinary. The addition of fresh-pressed garlic to homemade mayonnaise makes it aioli. You can learn more about making mayonnaise and aioli here.
6 cups of green cabbage — if I have some red cabbage I add a bit of that too
1 cup celery
1 cup carrot
1 cup homemade mayonnaise or aioli (egg, Dijon, olive oil)
2 tbsp champagne vinegar, red wine, or sherry vinegar (optional)
2 tbsp organic sugar (optional)
A handful of chopped parsley (optional)
Sea salt & fresh ground pepper, to taste
Peel the carrots (or not).
Chop the cabbage, celery, and carrots in a food processor using the shredding attachment. If you don't have a food processor, thinly slice the cabbage and celery with a knife and use a box grater to shred the carrots.
Mix the vinegar and sugar, if using, in a bowl. These additions add a sweet and and tangy taste. You can always do a taste test without them and then add some to a sample and see what you like.
Add the shredded vegetables and chopped parsley to the bowl.
Add the mayonnaise to the bowl and mix until well combined.
Season with sea salt & fresh ground pepper to taste.
Refrigerate one hour before serving to allow the flavors to blend well. The slaw will keep in the fridge for 2-3 days.
Consider the ingredient measurements a guideline — add more or fewer carrots, celery, or dressing as you like!
Add some chopped scallions or grated onion for a little extra flavor.
Use the leftover mayonnaise or aioli to make deviled eggs, as a sandwich spread, dip, or in tuna salad — anywhere you would use mayo!
Deviled Eggs with Tomato, Shrimp, and Basil
Tuna Made with Aioli
Crudité and Aioli
You can find so many more ideas for using your leftover aioli here.
