Cole Slaw

Makes 6-8 servings. 

I love coleslaw.  It’s delicious, nutritious, light and easy to prepare. In this recipe, the dressing is made with homemade mayonnaise, which is very light and I only use very little.  


  • 1 cabbage, about 1½ pounds                                           
  • 2 scallions including green part, thinly sliced
  • ½ cup loosely packed flat leaf parsley, finely chopped
  • 3 tablespoons homemade mayonnaise
  • 3 tablespoon rice vinegar, approx
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground black pepper


  1. Discard the tough outer cabbage leaves. Cut the cabbage in half, then into quarters and shred very thinly (See Note). Place in a large bowl, along with the scallions and the parsley.
  2. In a small bowl, mix the mayonnaise, rice vinegar, lemon juice, salt and pepper.  Toss the dressing with the cabbage and combine well. Let the coleslaw sit for a few minutes before adjusting the seasoning to taste.


I use a mandolin to shred the cabbage, as I find it much easier to handle than a knife.

Holding on to the core of the cabbage as you work also helps the process.


  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar
  1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second add the vinegar.
  3. Pour the oil in a very low slow stream. As the mixture begins to thicken, add the oil more quickly.