Coleslaw with Homemade Mayonnaise Dressing
Make this healthy coleslaw salad with homemade mayonnaise dressing
Servings: 4
Equipment
- cutting board
- large kitchen knife
- box grater
- kitchen blender
- measuring cups and spoons
- mixing bowl
- small bowl for dressing
Ingredients
Salad
- 6 cups finely sliced cabbage (red or green)
- 2 cups shredded carrot
- 3 tablespoons minced fresh dill
Healthy Dressing
- 3/4 cup avocado oil
- 1 raw egg
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon prepared mustard (or 1/4 teaspoon dried powder)
- 1 teaspoon salt
Flavorings
- 2 tablespoons raw honey
- 1 tablespoon apple cider vinegar
Instructions
Salad
- Using a large kitchen knife, finely slice cabbage on your cutting board and measure into your mixing bowl.
- Mince fresh dill and measure 3 tablespoons into mixing bowl.
- Grate carrot, measure and also add to bowl.
Healthy Dressing
- In your kitchen blender, measure in just 1/4 cup of the avocado oil.
- Also add a raw egg, apple cider vinegar, mustard and salt.
- Add lid to blender and puree for 10 seconds.
- In the meantime, measure out the remaining 1/2 cup avocado oil.
- Leave blender running and slowly drizzle avocado oil in through the lid.
- Dressing will start to thicken and eventually, will stick to sides of blender.
- When all the oil has been added, blend for another 10 seconds or so.
- Use a spatula to scrape homemade mayonnaise into a small mixing bowl.
Flavorings
- Measure 2 tablespoons of raw honey into the homemade mayonnaise dressing and stir with a fork or whisk to mix in well.
- Also add 1 tablespoon of apple cider vinegar to the homemade dressing for some extra tang.
- Pour dressing over salad and stir everything together.
- Let sit for 2-12 hours in the refrigerator before serving.
- Serve chilled.
