Purple Slaw with Lemon Mayonnaise
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Source: Recipes From Many Kitchens
It's the bright purple and orange of this super-crunchy coleslaw that makes it a standby. Adding a little vinegar to the shredded vegetables before dressing is a trick my friend tauht me to ensure maximum bite. Using just enough of the homemade lemony mayonnaise to bind the slaw just before serving keeps it light and fresh.
For the mayonnaise: 1 large egg, 2 tbsp lemon juice, 1/4 tsp Dijon mustard, 1 cup olive oil (not extra virgin as it has too strong a flavor)
For the slaw: 1 medium size red cabbage, 3 carrots, 6 scallions, 2 tbsp cider vinegar, salt and freshly ground black pepper.
Make the Lemon Mayonnaise: In a food processor, puree together the egg, lemon juice and mustard. In a very slow stream, add the olive oil ad process until the mayonnaise is thick. Add the salt and taste to adjust seasonings. Store in an airtight container for no more than a few days.
Prepare the Slaw: Remove and discard the hard core of the red cabbage and then slice it lengthwise as thinly as you can (using a mandoline works best). Place in a large bowl. Next, grate the carrots on the largest hole of a box grater or in a food processor with a shredding attachmnet and add to the bowl. Slice the scallions on the bias and add to the bowl, keeping a third of them aside for garnish. Sprinkle with the vinegar and mix well. Just before serving, add 1/2 cup of the lemon mayonnaise. Mix well, check for seasoning and top with the reserved sliced scallions.
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