COLESLAW

It is so easy to make your own coleslaw with home made dressing. Store bought dressings have loads of preservatives, sugar, carcinogenic oils and salt. This dressing can be used just as a salad dressing or a dip for sweet potato fries, and stored in the fridge for a week. But I can tell you it won’t last that long. It’s way too yummy.

 

Gluten, dairy and nut free

 

INGREDIENTS:

DRESSING:

  • 2 egg yolks and 1 whole egg
  • 2 cloves garlic
  • ½ tsp. salt
  • 1 ¼ Cup extra virgin olive oil
  • 1 Tbsp. lemon juice
  • ½ – 1 tsp. Dijon mustard

SALAD:

  • ¼ of a cabbage, finely shredded
  • 2 carrots, grated
  • ½ red onion, finely diced

METHOD: 

  • To make the dressing. Place the eggs, salt and garlic in a food processor. Start the food processor on medium speed to begin to incorporate the ingredients. Once you have a nice pale consistency, turn the speed to medium high.
  • Very slowly, a small amount at a time, drizzle the oil into the chute of the food processor while the motor is running. Don’t add the oil too quickly or too much at a time or it will split and not thicken up.
  • If you would like a thicker aioli style dressing, add a little more oil.
  • When it is thick enough and all the oil is added, add in the lemon juice and mustard.
  • Taste to make sure you have enough lemon juice, mustard or salt.
  • Toss the salad ingredients together and then stir through the dressing.
  • We love ours with my PULLED PORK or as a side salad when we have a BBQ.

 

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