Cooking Instructions
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Step 1
To make your own mayo, wrap a mixing bowl with a cold, wet towel. Then whisk the
Egg (1)
Yolk,
Dijon Mustard (15 g)
and
Apple Cider Vinegar (15 mL)
together thoroughly in the bowl. Keep whisking while you slowly pour in the
Canola Oil (240 mL)
until you have a thick, luscious mayo.
Step 2
It's time to start on the cole slaw next. Whisk 3/4 cup of the homemade mayo or jarred
Mayonnaise (170 g)
in a new bowl with the
Dijon Mustard (60 g)
,
Sour Cream (30 g)
,
Apple Cider Vinegar (30 mL)
,
Celery Seeds (2 g)
,
Salt (6 g)
,
Ground Black Pepper (as needed)
,
Dried Parsley (as needed)
, and
Cayenne Pepper (as needed)
to make the dressing.
Step 3
Add the
Green Cabbage (1 head)
,
Carrot (1)
and
Onions (35 g)
to a large, sealable container and pour the dressing in with it. Stir it all together thoroughly. Seal the container and let it sit for the two days in the fridge. Serve as a fantastic side!
