Pistachio Free Whole30 Rosemary-Mustard Creamy Coleslaw
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the dressing
- 2 pasteurized egg yolks
- 1 tbsp apple cider vinegar
- 1 tsp dry mustard
- ¼ tsp salt
- ¾ cup light olive oil or avocado oil
- 1 tbsp whole-grain mustard
- 1 tbsp fresh rosemary, finely minced
- 1 tsp apple cider vinegar
- ¼ tsp black pepper
For the slaw
- ½ small head green cabbage (about 5 cups), thinly shredded
- ¼ small head red cabbage (about 1 ½ cups), thinly shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
- ½ tsp salt
Instructions
- 1
In a medium bowl, whisk together the pasteurized egg yolks, 1 tbsp apple cider vinegar, dry mustard, and 1/4 tsp salt until smooth and slightly thickened, about 30 seconds.
- 2
While whisking constantly, add the oil in a very thin, steady stream — almost drop by drop for the first 3–4 tbsp — until the mixture begins to thicken and emulsify. Once it looks creamy and holds together, you can pour the remaining oil in a thin but slightly faster stream, whisking continuously, until all the oil is incorporated and the mayo is thick and glossy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!