Gluten Free Whole30 Classic Coleslaw
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Learn more →Ingredients
6 servings
For the W30 mayo
- 2 pasteurized egg yolks
- 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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