I’m not a picky eater.
Except for most shellfish, calamari and escargot (I’m working on it), there’s not a ton I won’t eat. And even less I won’t try once. But cole slaw has always been a nemesis of mine.
Until a few years ago.
The first slaw that turned me was my aunt’s. She’s a marvelous cook and she was the first to open my eyes to the world of non-gooey cole slaw.
Since then, I”ve been tasting different slaws left and right, so I was pumped when our friends visiting from France decided to make their own version for dinner one night. It’s the perfect, light summer fare–and super easy, too!
For the slaw:
whole carrot, grated
about 1/3 head of cabbage, cored and coarsely chopped
1/2 onion, coarsely chopped
For the dressing:
1 egg yolk
salt (to taste)
pepper (to taste)
splash of apple cider vinegar (about 2 tsp)
non-sweet mustard (same ratio of mustard to egg)
crushed ginger (to taste)
crushed garlic (to taste)
Mix the egg yolk, mustard, apple cider vinegar, salt & pepper. Then, as you whisk, slowly add the oil until it reaches a creamy consistency. Add the crushed ginger & garlic & mix again until just blended.
In a large bowl, mix the cabbage, onion and carrot. Add the dressing, and mix well.