Tuesday, April 14, 2009
Easy # 3
Kalamata olive and garlic aioli coleslaw.
This is my variation on coleslaw.
I make a lot of it, it keeps well in the fridge.
Once again EASY..... so here we go.
Organic green and red cabbage. 1 cup of each. I use a mandolin slicer to shred it
2 cloves of garlic
10 kalamata olives (no pits)
1 tbsp yellow mustard
2 tbsp lemon juice
1 egg yolk
3/4 cup evoo
sea salt & pepper to taste
I used the handy dandy magic bullet (once you stop smiling over its pornographic name....you'll love having it in your kitchen arsenal. Trust me!) to chop the garlic and the olives then added 1/4 cup of olive oil. So now you have a 1/4 cup of heavily flavored olive oil.
Now make your homemade mayo. Combine the egg yolk, mustard and lemon juice then slowly drizzle the the remaining evoo and your kalamata/garlic olive oil while mixing. A hand held or immersion blender makes this easy and quick. Mix your tasty mayo in with the cabbage. Add a few dashes of oregano and dill.
This is a great side dish with meat, chicken or fish!
"Work hard, do your best, keep your word, never get too big for your britches, trust in g'd/spirit/universe, have no fear and never forget a friend!"
Disclaimer, I added spirit and universe in there.