There is nothing fancy about this coleslaw – it’s the kind our mothers used to make. Here we’ve added some caraway seeds to bump up the flavor and made a jalapeño pepper an option for those who like a bit of heat.
- Food processor or mandolin required
- 1⁄2 cup store-bought (vegan or regular) mayonnaise 125 mL
- 1⁄4 cup extra virgin olive oil 60 mL
- 2 tbsp apple cider vinegar 30 mL
- 1 tbsp caraway seeds, ground 15 mL
- 1 tbsp Dijon mustard 15 mL
- 1 tsp salt 5 mL
- Freshly ground black pepper
- 1 red or green bell pepper, seeded and quartered
- 1 small red onion, quartered
- 1 jalapeño pepper, seeded and quartered, optional
- 2 carrots, peeled
- 1⁄2 head cabbage, cut into wedges to fit feed tube
- 1. In a large salad bowl, whisk together mayonnaise, olive oil, vinegar, caraway, mustard, salt, and pepper to taste. Set aside.
- 2. In work bowl fitted with metal blade, pulse bell pepper, red onion, and jalapeño pepper, if using, until finely chopped, about 10 times, stopping and scraping down sides of the bowl once or twice. Transfer to a salad bowl.
- 3. Replace metal blade with shredding blade and shred carrots. Transfer to salad bowl.
- 4. Replace shredding blade with slicing blade and slice cabbage. Transfer to salad bowl. Stir all ingredients together. Cover and refrigerate for at least 1 hour before serving.
- Grind caraway seeds in a mortar with a pestle or in a clean spice grinder.
- Don't confuse real mayonnaise with "mayonnaise-type" salad dressings, which are similar in appearance. Mayonnaise is a combination of egg yolks, vinegar or lemon juice, olive oil and seasonings. Imitators will contain additional ingredients, such as sugar, flour or milk. Make your own or make sure the label says mayonnaise and check the ingredients.
Judith Finlayson http://judithfinlayson.com/