Recipe: Rainbow Coleslaw
When cabbage starts coming in from the garden I always make coleslaw. This recipe throws in some other seasonal veggies for a deliciously colourful result. You can use regular store bought mayo but I promise that when you try homemade mayo - easier to make than it might seem - you'll never want to buy it premade again. Once you get the hang of the basic mix of egg, vinegar, salt and oil you can experiment with different vegetable oils (try
swapping half of the oil for something more strong tasting like olive, avocado or walnut oil), different acids (ie, lemon juice in place of vinegar), and different flavourings to add in. Garlic is perhaps my favorite but I've had yummy results with additions like saffron, tarragon and rosemary.
Ingredients:
Garlic Mayo:
- 1 egg
- 2 cups mild flavoured vegetable oil (such as grapeseed oil)
- 4 tsp white vinegar
- 1 clove of garlic - 1/2 tsp salt
Coleslaw:
- 1 beet
- 1 small green cabbage
- 1 turnip
- 2 large carrots
- 1 large apple
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Steps:
1. Place the egg, vinegar and salt in a stand mixer or food processor. Set to medium speed and run for 1 minute.
2. Slowly drizzle the oil into the mixture as your mixer or processor is running. This should take several minutes. It's helpful to pause every half cup or so and wait 30-60 seconds before starting to pour oil again (while letting the machine continue running). You should see the mayo start to thicken by the time half of the oil is in and continue thickening as you add more oil.
3. Add minced garlic and run for another 1-2 minutes.
4. Finely slice or grate the veggies and mix together into a large bowl. I used a mandoline for all but the cabbage but that's up to you.
5. Add the mayo, Dijon mustard and lemon juice to the veggies and mix thoroughly. Serve immediately or refrigerate. As is typical with coleslaw the flavour will improve after 24 hrs of resting in the fridge.