Slaw
3 cups green cabbage, chopped
3 cups red cabbage, chopped
1 ½ Tbsp kosher salt
1 cup green onion, chopped
Mayo
1 egg
1 green onion, chopped
2 Tbsp. lemon juice
1 cup corn oil
Spicy Mayo
¼ cup Creole mustard
¼ cup pickled jalapeno slices
1 tsp. salt
2 tsp. sugar
Dressing. Combine the egg, onion and lemon juice in a blender. Blend for 10 seconds. With the blender running, slowly pour in the oil. Turn off the blender. Add the spicy mayo ingredients to the blender. Turn the blender back on for 15 seconds until everything is thoroughly mixed.
Slaw. Put the cabbage in a large mixing bowl. Sprinkle the cabbage with salt and toss until mixed well. Lay a plate on top to weigh down the cabbage and let stand at room temperature for 1 hour. Transfer the cabbage to a large colander and rinse in cold water to remove the salt. Squeeze the liquid out of the cabbage and allow to drain. Add Spicy Mayo, toss well, and serve.
Our comments: Easy on that dressing! I tend to put on too much. It wrecks a good salad. Allyson won’t let me do it anymore. She’s the Salad Boss. Mix up the recipe by adding romaine lettuce, spinach or crumbled blue cheese.