Red cabbage slaw
Red cabbage salad
Retrieved and adapted from The Taste of Kosher.
- 1 red cabbage, shredded
- 4 tbsp mayonnaise
Note: I rarely have mayo at home since I prefer to make my own at home. It’s super cheap to make because all you need is just an egg and vegetable oil! I learned how to make it from Samin Nosrat’s Salt Fat Acid Heat, and I’ll reproduce the instructions here for convenience.
- 1 lemon, juiced
To shred the cabbage, you have a few options depending on what you already have in your kitchen. I like using a mandolin or a food processor, but finely chopping using a kitchen knife will also do the job.
You can also use store-bought mayonnaise, but I’ll also walk you through how to make your own mayonnaise (it’s cheaper, has only whole ingredients, and tastes really good!). You’ll need a medium bowl and a whisk. You’ll also need one egg and about a cup of oil.
It helps to put a wet towel under the bowl to keep it from moving. Separate the yolk from the whites (we won’t be needing the whites, so you can either discard or save for later to eat directly or in a cocktail). Add the yolk to the bowl and add in drops of oil very slowly as you whisk it in. It should be completely incorporated. Continue to add until about half the oil is gone, then you can add in the oil a little more quickly. Keep whisking! You should now have your homemade mayo ready.
Mix all the ingredients together. Add a generous pinch of salt.
Let chill for at least an hour before serving.