Homemade Hot & Smokey Slaw
Preparation Time – 5-10 minutes
Cooking Time -0 minutes
3 large carrots- Peeled and grated
1 Small –Medium white cabbage- Cut in half then finely sliced
Handful of coriander – Roughly chopped
4 Egg Yolks (Use good quality medium sized organic eggs)
Dollop of Dijon
450ml of vegetable oil
Splash of white wine vinegar
Sprinkle of sea salt
Generous sprinkle of white pepper
Generous sprinkle of freshly ground black pepper
½ Tsp Smoked paprika
Pinch of chilli flakes
Couple of glugs of Tabasco
Start by preparing the carrots and cabbage as noted, I find that the thinner you slice the cabbage the batter, add in the roughly chopped coriander and mix.
The easiest way to make the hot mayonnaise is to start by adding the egg yolks to food processor or electric whisk and add in the Dijon then gradually start to add in the oil until you have a good thick consistency, add in the vinegar, then the seasoning and spice and mix again bringing the consistency back to smooth and fairly thick as per normal mayonnaise.
Check the spice and adjust if necessary. I like to go quite heavy on the white pepper…
Once ready combine with your carrot and cabbage and serve.
NOTE- You can store in an air tight jar for 2-3 days.