BHA & BHT Free Whole30 Classic Coleslaw

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

For the W30 mayo

2 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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1 tsp dry mustard
1 tbsp apple cider vinegar
½ tsp salt
¾ cup light olive oil

For the slaw

4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup carrots, shredded

For the dressing

2 tbsp apple cider vinegar
1 tsp dry mustard
½ tsp celery seed
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Make the mayo: whisk the pasteurized egg yolks, dry mustard, apple cider vinegar, and salt together in a medium bowl until the yolks are smooth and slightly thickened. While whisking constantly, add the light olive oil in a very thin, steady stream — almost drop by drop for the first 2–3 tablespoons — until the mixture begins to thicken and turn pale. Once an emulsion has formed, you can pour the remaining oil in a thin but continuous stream, whisking the whole time, until all the oil is incorporated and the mayo is thick and creamy. Set aside.
2
Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

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