SUPERCHARGED COLESLAW

Coleslaw can be a love it or hate it salad. Cabbages are so versatile though and they last ages so there is usually one lurking in the fridge. Making coleslaw is simple generally with cabbage, carrot and mayonnaise. Bringing it to another level though here is a dressing that makes it nourishing, delicious and a fabulous ferment!

First the Mayo 

Ingredients:

• 2 large eggs, hard-boiled
• 1/2 cup neutral oil (like sunflower or avocado oil)
• 1 tsp Dijon mustard
• A few tblsps milk kefir
• Salt and pepper to taste
• Optional: herbs like chives, parsley, or dill
• Shredded cabbage, grated carrot, diced celery, apple, scallions
• Onion seeds /nigella seeds

Instructions:

1. Boil the Eggs: Place eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 8-10 minutes. Remove from heat and place eggs in an ice bath to cool.
2. Prepare the Mayo Base: Peel the cooled eggs and cut them into quarters. Add them to a food processor or blender.
3. Blend with Oil and Seasonings: Add Dijon mustard, kefir, salt, and pepper to the blender with the eggs. Pulse a few times, then add the oil in a slow, steady stream while blending until a creamy consistency forms. Taste and adjust salt, pepper, or kefir as needed.
4. Shred and slice vegetables as required.
5. Mix thoroughly – Add the nigella seeds for extra bite..

Anne Maher