Tangy Cole Slaw with Homemade Mayonnaise

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This is what I used my homemade mayonnaise for. I put some chia seeds in my slaw because I have them on hand, but you could use poppy seeds or leave them out all together. This was the perfect dish to have with BBQ seitan sliders and corn.
Tangy Cole Slaw with Homemade Mayonnaise
The slicing disk of a food processor makes quick work of shredding the cabbage. I used it for the carrot too, and then roughly chopped the slices by hand.
3 cups shredded cabbage, from about 1/2 a small head
1 large carrot (about 1/3 cup)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced onion (I used sweet onion)
1 teaspoon chia seeds or poppy seeds (optional)
Mix all the ingredients until well combined. Refrigerate for 2 hours or longer to let the flavors meld. It will seem a little dry at first, but will get creamier as it sits in the refrigerator.
Serves 4.

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4 Responses

  1. It looks good Claire. I’ve never had seitan before, it’s not something you see anywhere in the UK. I can’t even imagine what it tastes like.

    • Seitan was a revelation the first time I had it. It has the chewy texture of tender meat, but you can flavor it however you like. (If it’s under-flavored, it tastes like whole wheat bread crust.)

  2. This looks very good me to! I want to attempt making my own mayo – but so far…

    • I was surprised how easy the mayo was to make – I hope you give it a try, Becky!

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