This cole slaw recipe is easy and homemade from start to finish, with quality ingredients, including the type of vinegar and sugar. But what makes this recipe so healthy and divine is homemade mayonnaise. So even if you buy pre-shredded cabbage for your cole slaw, I hope to encourage you to switch out the jarred mayonnaise with a homemade version for both flavor and your health. But if you aren’t convinced that homemade mayo is a more nutritious option than commercially made, the flavor alone will seal the deal.
Making homemade mayonnaise is not only easy, but it also tastes much better than jarred mayo. Homemade mayo has a rich, creamy texture that is hard to replicate with store-bought versions, which often include preservatives and stabilizers to extend their shelf life. When you make your own mayo, you can control the quality of the ingredients and customize the flavor to your liking. Plus, there's something satisfying about creating a condiment from scratch that you can be proud to serve to your family and friends.
You can make homemade mayonnaise in 3 minutes once you have the recipe down pat. And it is worth knowing. It is one of the mother sauces in French cooking, and you can use it in various dishes as a garnish and a dip that will transform an ordinary dish into an extraordinary one. The addition of fresh pressed garlic to homemade mayonnaise is called aioli. You can learn more about homemade mayonnaise here.
This is a simple cole slaw recipe, but you can use any cole slaw recipe you like and switch the Jared mayo with homemade mayonnaise or aioli. Homemade mayonnaise with the addition of garlic is called aioli. I prefer aioli with this recipe because I like the layer of flavor the garlic offers. But with or without garlic, you will have a cole slaw that is fresh and sure to impress.
6 cups of green and or red cabbage (about one 2 lb cabbage)
1 cup celery
1 cup carrots
1/4 cup onion
1/2 cup cornichons
1 cup homemade mayonnaise or aioli
2 tbsp champagne vinegar (or white or sherry vinegar)
2 tbsp organic sugar
Sea Salt and fresh ground pepper to taste
Peel the carrots and onions.
Roughly chop the cabbage, celery, carrots, and onions.
Mince the cornichon and onions in a food processor using the chopping blade.
Shred the cabbage, celery, and carrots in a food processor using the shredding attachment. If you do not have a food processor, you can thinly slice the cabbage with a knife and use a box grater to shred the carrots and celery.
In a large mixing bowl, mix the vinegar and sugar.
Add the shredded vegetables and mix.
Add the mayonnaise and mix until well combined.
Season with sea salt and fresh ground pepper to taste
Refrigerate one hour before serving to allow the flavors to blend well. The slaw will keep in the fridge for 2-3 days.
Use the leftover aioli to make deviled eggs, tartar sauce, as a sandwich spread, or as a sauce for leftover meat. Serve leftover roast chicken, pork, or lamb cold with the leftover sauce. You can also use it as a salad dressing, such as the base for a homemade Caesar.
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