This recipe was demonstrated at the Food Wise Booth on June 23, 2009.
1 small or ½ medium white cabbage, thinly sliced
3 carrots, peeled and thinly sliced
1 bunch radishes, tops removed, thinly sliced
2 torpedo onions, thinly sliced
1 bulb fennel, core removed and thinly sliced
1 small bunch parsley, chopped
1 tablespoon cilantro (optional), chopped
2 tablespoons mayonnaise**, more or less to taste
1 teaspoon Dijon mustard, or more to taste
Salt and freshly ground pepper, to taste
1 egg yolk
½ teaspoon Dijon mustard
¾ cup vegetable or other neutral-flavored oil
1 teaspoon cider vinegar
1-1 ½ teaspoon lemon juice
For the mayonnaise
- Whisk the egg yolk with the mustard, add oil drop by drop at first, whisking continuously until emulsion forms, drizzle in rest of the oil continuing to whisk until oil is fully incorporated.
- Whisk in vinegar and lemon juice, taste and add salt as desired.
For the slaw
- Mix the vegetables and the herbs together, add the mayonnaise and mustard and mix well to incorporate.
- Taste and add salt and pepper as desired.