Author: Shan Cooper Date Posted:28 May 2014
Did anyone else used to think it was called ‘coldslaw’ too? I bet you did even if you won’t admit it. You’re only lying to yourself. Anyway, coldslaw makes much more sense than coleslaw because it really is cold ‘slaw’…. I don’t actually know if ‘slaw’ is a thing or if I just made that up? Stand by, I’m off to google it….. Right, so it turns out that ‘slaw’ is not a word, it’s just short for ‘coleslaw’. I also happened upon another fact…. ‘Cole’ is actually derived from the Latin word ‘colis’, meaning ‘cabbage’. Whatever Wikipedia, I still think coldslaw makes much more sense.
This one doesn’t contain the truck-load of cr@p that is in the store-bought versions which makes it even more awesome.
1/2 wombok cabbage (or other type of cabbage), finely shredded
1/4 red cabbage (finely shredded)
2 green apples, grated
2 carrots, grated
1/2 cup eshallots, finely sliced
4 egg yolks (or 2 whole eggs)
2 tbs Dijon mustard
1 1/2-2 cups oil (olive, macadamia or coconut)
2 tbs lemon juice
2 tbs apple cider vinegar
For the dressing you are essentially making a mayo. Add the eggs to the food processor & blend until creamy. Add the lemon juice & ACV & blend again to combine. Now with the food processor still running slowly start to dribble the oil in. By slowly I mean -if you are dying of boredom with how long this process is taking then you are going at about the right pace. The mix should start to thicken & resemble a mayonnaise. Keep dribbling the oil in until you reach a consistency you like, then add in all the remaining ingredients & blend well to combine. Set this aside. Add the cabbages, carrot, apple & eshallots to a big bowl and pour over the dressing making sure to mix it all well so everything is coated. You are now good to go. We had ours with some shredded chicken mixed through. There was plenty leftover and I think it actually tasted even better the next day once all the flavors soaked into the cabbage.