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This cole slaw is best made two days ahead of time or more to really come together. If you decide to make your own mayo, wrap a mixing bowl with a cold, wet towel. Then whisk the egg yolk, Dijon and vinegar together thoroughly in the bowl. Keep whisking while you slowly pour in the oil until you have a thick, luscious mayo. It's time to start on the cole slaw next. Whisk 3/4 cup of the homemade mayo or jarred mayo thoroughly in a new bowl with the Dijon, sour cream, apple cider vinegar, celery seeds, salt, black pepper and cayenne to make the dressing. Add the diced cabbage, shredded carrot, chopped onion to a large, sealable container and pour the dressing in with it. Stir it all together thoroughly. Seal the container and let it sit for the two days in the fridge. Serve as a fantastic side!
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes