Ingredients
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1/2 head Purple Cabbage
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1/2 head Green Cabbage
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2 Carrots
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1 Jalapeño Pepper
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1 Garlic Clove
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4-6 Green Onions
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1 bunch Fresh Cilantro
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1 Tbsp Honey
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1/4 cup Olive Oil
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1 Egg
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1 Tbsp Champagne Vinegaror lemon juice
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1/2 tsp Salt
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1 tsp Dijon Mustard
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1/4 tsp White Pepper
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1/2 cup Sour CreamI use light sour cream
Directions
Steps
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1
Done
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Special EquipmentImmersion blender or blender, e.g. KitchenAid KHBBV53WH Cordless Hand Blender, 8 inch, White |
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2
Done
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Prepare the ColeslawChop the cabbage. Peel and shave the carrots. Remove the seeds of the jalapeno and chop it. Mince the garlic. Chop the cilantro. Toss everything together. |
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3
Done
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Make the Dressing and the Homemade MayonnaiseIn a bowl suitable for your immersion blender (or in your blender itself, or even with a fork), first add the egg, then the champagne vinegar (or lemon juice or lime juice - freshly squeezed), salt, dijon mustard, honey, white pepper, and oil. Let the ingredients sit for a good minute, then slowly pulse for 1 minute. Add the sour cream. Pulse again until it thickens - about 30 seconds. |
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4
Done
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Add the dressing to the coleslaw, mix well, and refrigerate for an hour or overnight. |
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5
Done
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Before serving, toss in the pepitas. |
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6
Done
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Tip: I usually make this coleslaw with my version of bang bang chicken that also uses this healthier homemade mayonnaise in the sauce, and I divide the mayonnaise with the coleslaw. Check out the recipe here: Healthy Baked Bang Bang Chicken. |
