Description
Prep Time: 15 minutes
Total Time: 15 minutes (plus 30 minutes chilling)
Serves: 6-8 people
Ingredients
Scale
For the Coleslaw:
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 medium carrots, grated
- 1/4 red onion, thinly sliced (optional)
- Salt and black pepper to taste
For the Olive Oil Mayo:
- 1 whole egg, room temperature
- 200ml light olive oil (or half olive oil, half avocado oil)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Finely shred both cabbages using a sharp knife or mandoline slicer. Grate the carrots and thinly slice the red onion if using. Combine all vegetables in a large mixing bowl and set aside.
- Make the Olive Oil Mayo: In a tall, narrow jar or container, combine the room temperature egg, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Pour the olive oil over the mixture. Using an immersion blender, place it at the bottom of the container and blend for 10 seconds without moving. Slowly lift the blender upward until the mixture becomes thick and creamy.
- Assemble the Coleslaw: Add 4-6 tablespoons of the olive oil mayo to the prepared vegetables. Toss thoroughly until evenly coated. Taste and adjust salt and pepper as needed.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled as a side dish or use as a topping for sandwiches and tacos.
Notes
Nutrition per serving (approximate): 185 calories, 3g protein, 8g carbohydrates, 17g healthy fats, 3g fiber
This healthy coleslaw with olive oil mayo proves that nutritious eating doesn’t require sacrificing flavor or satisfaction. By making simple swaps like homemade olive oil mayonnaise, you can transform everyday dishes into wholesome, nourishing meals that support your health goals while delighting your taste buds.