Friday, 17 January 2014

CLEMENTINE AND APPLE COLE SLAW WITH A LIGHT AÏOLI




DOUBLE THE PROPORTIONS


(Gluten-free recipe)

1/2 red cabbage (shredded)
6 carrots (shredded)
100g of sultanas
3 clementines (supreme if possible)
2 apples (diced)
4 tbsp of home-made aïoli (if possible)
2 tbsp of Greek yogurt

In a big bowl, mix together all the ingredients.
Add the aïoli and yogurt.
Combine well.
Voila!

For the home-made aïoli:
1 pasteurized egg yolk
25cl of olive oil
2-3 crushed garlic cloves
The juice of half a lemon
1 tbsp of mustard powder (or normal mustard)

Put all the ingredients in a dressing plastic jar.
Run continuously the hand blender until the mixture becomes a kind of mayonnaise.
Cover and chill.
Always keep in the fridge.
Discard after 2 days.

18 comments:

  1. I don't eat coleslaw, but my husband does. I will make a nice surprise for him. Thanks Sixte. Maryla

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  2. Cole slaw! Great! I like the idea. It goes well with the meat dishes. Bernadette

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    1. You are right Bernadette. Best, Sixte

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  3. This is a special coleslaw. I like the clementines and apples in the mix. Emily

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    1. Yes Emily, it 's a special one with a provençal touch...Best, Sixte

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  4. I used to buy coleslaw in the supermarket. Not anymore! I will start making it myself, following your recipe Sixte. Emma

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    1. That's a good idea Emma. You can use normal mayonnaise (but still home made though) if you prefer...Best, Sixte

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  5. I will make coleslaw for the first time in my life!!! Amazing!!! Thank you Sixte. Danuta

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    1. Make a wish Danuta...Best, Sixte

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  6. What is the history behind coleslaw? Is it British, French??? Carol

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    1. Hello Carol. It seems to be from the Netherlands actually (Koolsla). Best, Sixte

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  7. A very good home made coleslaw. Easy to prepare. Vera

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    1. Thank you very much Vera. Best, Sixte

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  8. I like it!!! Sally

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  9. Very healthy side dish with the bite. Theresa

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    Replies
    1. Thank you very much Theresa. Best, Sixte

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