Cole Slaw with Homemade Mayo

This recipe is amazing if you’re able to make it with cabbage fresh from your garden and mayonnaise made from your own fresh eggs. If you only have time to do one or the other, or even just a pack of pre-sliced slaw mix and mayo from the grocery store, that’s okay too! This recipe is naturally gluten and dairy free. If you want to fancy it up you can add one peeled and grated apple.

Ingredients – Mayonnaise

1 large egg, room temperature
1 tablespoon freshly squeezed lemon juice or white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/2 cup olive oil
1/2 cup vegetable, canola, or a neutral tasting oil

Using an immersion blender or hand mixer, blend together the egg, lemon juice, mustard, and sea salt, mixing until combined. Very slowly, drop by drop, start adding the oil. Once the mixture starts to emulsify and turn creamy you can slowly add the oil in a thin and steady stream. Blend until thick and creamy.

Cole Slaw – Ingredients

1 small cabbage, trimmed, cored, and sliced into ribbons (about 3 cups)
1 carrot, grated
1 teaspoon garlic powder
1 tablespoon apple cider vinegar
2 teaspoons of sugar (or to taste for the DiCarlos)
½ cup homemade mayo (or more if you prefer)
Salt and pepper to taste

Add all ingredients to a large mixing bowl. Stir until all pieces of veg are coated. Chill for at least an hour, preferably two+ before serving.