Ingredients:
1/2 lb white cabbage, shredded ( about 2 cups)
1/2 lb red cabbage, shredded ( about 2 cups)
1/2 lb assorted greens, such as mustard greens,collards,or spinach,trimmed,washed,and shredded ( about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley
1/4 cup creole mustard or 1/4 cup whole grain mustard
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar
1 eggs
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon fresh ground black pepper
1/2 teaspoon salt
Directions:
Mayo: In a food processor or blender, blend the egg and lemon juice for 10 seconds.
With the processor running, slowly pour in the oil through the feed tube.
Mixture should thicken.
Add the pepper and salt and pulse once or twice to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
Best if used within 24 hours.
Slaw: Place the cabbages, greens, red onions, green onions, and parsley in a large salad bowl.
In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar.
Mix well.
Add the mixture to the greens and toss to mix thoroughly.
Cover and refrigerate for at least 1 hour.
Servings: 8-10
Time preparation: 15 min.
Time total: 75 min.