Pink Coleslaw

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In a house full of boys it is sometimes nice to have a little bit of pink at the table.

Great with barbecued food and anytime a salad is needed, this is also a handy recipe for using up egg yolks!

If you don’t have a mandolin just grate the carrots and beets on the largest grating setting.

If you would rather use jarred mayo, just add the whole grain mustard to it before stirring through the veg.

To make it vegetarian use an egg free mayo alternative.

Serves 8-10.

Ingredients

1/2 large cabbage, outer leaves removed

2 carrots, peeled and topped and tailed

2 beetroots, peeled and topped and tailed

1 red onion, peeled and topped and tailed

2 egg yolks

10 mls white wine vinegar

1 teaspoon Dijon mustard

225mls  sunflower oil

3 tablespoons whole grain mustard

Method

Take the stem out of the cabbage and slice very finely, place in a large bowl.

Using a mandolin, finely cut the carrots and beetroots into matchsticks, add to the cabbage.

Finely slice the onion, add to the bowl.

In a small bowl. Whisk the egg yolks, vinegar, Dijon mustard and a little salt.

Slowly add the oil, whisking all of the time.

Once you have a thick mayonnaise, add the whole grain mustard and combine.

Mix the mayonnaise through the vegetables and serve.

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12 thoughts on “Pink Coleslaw”

      1. I could try that. He’s a bit picky when it comes to salads, lol! Green or red leaf, sliced grape tomatoes, too much salad dressing. Anything else is not a side salad to have with dinner, lol!

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