Name: Classic Coleslaw
Prep time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 2 egg yolks; 1 cup neutral oil; 1 tsp dijon mustard; 1 tbsp lemon juice; 1 garlic clove; 1 small to medium head of cabbage; 2 medium carrots; Salt; Pepper; 2 tbsp chives

Coleslaw is a cookout staple that works well with just about anything off the grill!

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I have never been a big coleslaw fan. That is until I started to learn how to make my own sauerkraut. I do really enjoy the taste of cabbage… Once it has been broken down a bit by a touch of salt. My favourite ways to eat cabbage are never in it’s pure crunchy form. I like my cabbage a bit softer.

To make this incredible coleslaw that pairs amazingly with just about anything, I borrowed a few tips from the fermentation process and got the texture of the cabbage just right.

What You Need to Make Coleslaw

White Cabbage, a leafy Napa cannage would also work great for this but we work with what we have
Shredded Carrots
Salt
Egg
Neutral Oil like canola or vegetable
Dijon Mustard
Chives
Garlic
Lemon Juice

How to Make a Classic Coleslaw

Start by finely shredding your cabbage and carrots. You could use a food processor but I find using a knife is a lot quicker!

Place all of your shredded cabbage and carrots into a large bowl. Add your salt into the bowl and gently massage it into your cabbage. Cover for 15 minutes and set aside. While you are working on the next step, the salt will help bring out the excess water from the cabbage and carrots, leaving a lovely salted vegetable.

In a food processor, add in the egg and dijon mustard. Start the processor and slowly add in the oil. The oil will begin the emulsify, creating a thick and tasty mayonnaise.

Next, add the garlic and lemon juice to the food processor. Process again for another 20-30 seconds until the garlic has fully broken down.

Set the aoili aside and return to your cabbage. Drain the excess liquid from the bowl. You may want to use a cheesecloth lined strainer to fully squeeze out the remaining liquid.

Return the cabbage and carrots to a clean bowl. Add in the aoili and chopped chives. Stir well until all the cabbage is coated with the aoili.

Store in the refridgerator and serve cold as a tasty side!

Yield: 5 servings

Classic Coleslaw

A tasty, classic coleslaw.

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

2 egg yolks
1 cup neutral oil
1 tsp dijon mustard
1 tbsp lemon juice
1 garlic clove
1 small to medium head of cabbage
2 medium carrots
Salt
Pepper
2 tbsp chives

Instructions

Start by shredding the cabbage using knife or food processor with a grating attachment. Place the cabbage into a large bowl.
Next, shred the carrots using a cheese grater or food processor. Place them into the bowl with the cabbage.
Sprinkle 1 to 2 tbsp of salt on the vegetables and gently mix together using clean hands. Cover and set aside.
In a food processor, add the egg yolks, and dijon mustard.
Start the processor and slowly add in the oil, tablespoon at a time. The oil will begin to emulsify, creating a mayonnaise.
Add the lemon juice and garlic and process for an additional 30 seconds.
Transfer the aoili to a bowl, add in the chives and season with salt and pepper to taste. Set aside in the fridge.
Return to the cabbage and strain out the excess water that has been drawn out of the cabbage and carrots by the salt.
Place the vegetables into a bowl and add in the aoili and combine.
Serve cold along sandwiches, burgers and other favourites.