If you’re having trouble deciding on a 4th of July side dish, this coleslaw is a perfect complement for your BBQ! Make it with a mix of green and purple cabbage or for a pop of color try it with all purple cabbage. Note that this recipe does contain raw egg, so if your slaw will be outside you’ll want to keep it on ice.
Type of dish: Side Dish
Equipment: Grater, whisk or food processor
Servings: Makes 4 servings.
- 3 cups green cabbage, tough core removed and very thinly sliced
- 2 cups red cabbage, tough core removed and very thinly sliced
- 1 cup grated carrots
- horseradish root, 1 inch peeled off the end and grated with a microplane
- 1 granny smith apple, peeled, sliced thinly, and cut into thin julienne strips
- 1/4 vidalia (or any type of) onion, sliced very thinly and then roughly chopped
- 2/3 cup homemade mayonnaise*
- 1/4 cup apple cider vinegar (to taste)
- 1/4 to 1/2 tsp Herbamare (a seasoning salt) or 1/4 tsp salt and 1/4 tsp celery seed
- 1 fresh egg yolk
- 1/2 tsp dijon mustard or mustard powder
- 1 TB red wine vinegar or lemon juice
- pinch salt
- 1/2 cup highest quality olive oil
*To make mayonnaise:
- All ingredients should be brought to as close to room temperature as possible before beginning. Place the egg yolk in a sturdy bowl and mix with a whisk for 1 minute.
- Add the mustard, vinegar (or lemon juice), and salt to the bowl, whisk again to incorporate.
- With one hand (or do this with a partner), whisk constantly from the time you begin dropping in the oil until about 2/3 of the way through the oil to be added. Be prepared not to be interrupted for a few minutes.
- At first, drop in the oil drop by drop, gently whisking constantly to form an emulsion. After about 2 TB of oil has been incorporated, change the oil to a thin stream, rather than slow drops.
- Once all the oil is whisked in, your mayonnaise is ready to use. Eat within about 2 days and keep refrigerated at all times until serving.
- Combine the green and red cabbage, carrots, horseradish, apple, and onion in a large mixing bowl and stir to mix well.
- Combine the mayonnaise and apple cider vinegar, stirring well to make a dressing. Add to the slaw.
- Add the seasoning salts of choice, and mix the slaw well.
- Refrigerate the slaw until serving and keep refrigerated at all times. This recipe uses raw egg yolk and should not be left out of refrigerator. The slaw will keep for 2 days in the fridge.