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
- 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.
- 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
- Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
- 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.
- Pour the oil in a very low slow stream. As the mixture begins to thicken, add the oil more quickly.