Radish & Cabbage Coleslaw {Homemade Mayo Recipe Option}


The green and red (purple) cabbage are from our CSA. Admittedly, the one carrot I used is Organic, but not from the farm share.

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Radish & Cabbage Coleslaw:
4 cups green cabbage, shredded
4 cups red cabbage, shredded
1/2 cup radishes, thinly sliced
1/2 cup carrots, shredded (I used a potato peeler)
1/2 cup homemade mayo (recipe follows)
2 tbs raw honey
1 1/2 tbs ACV
2 tbs white vinegar
salt & pepper to taste

Homemade mayo:
2 egg yolks
2 tbs lemon juice
1/2 tsp mustard powder
1/2 tsp salt
1/4 cup olive oil
1 cup macadamia nut oil

Place egg yolks and lemon juice in a blender or food processor. Add the mustard powder, salt, and 1/4 cup of the oil. Blend for 1-2 minutes. Next, incorporate the remaining 1 cup oil into the mixture VERY SLOWLY for approximately 3 minutes.

Combine all ingredients in a bowl. Serve immediately or store in the fridge. Coleslaw will last in the fridge for about a week.

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