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Easy Coleslaw

Yields6 ServingsPrep Time10 mins

 250g mixed purple and green cabbage, cabbage, shredded
 1 cup chopped fresh herbs (we used coriander)
 1/4 cup finely sliced red onion
 Juice of 1/2 lemon
 2 egg yolks (room temperature)
 1/2 - 1 Tbsp apple cider vinegar
 A good pinch or two of Changing Habits Seaweed Salt
 1 cup Changing Habits Inca Inchi Oil or mild cold-pressed olive oil
 2-4 Tbsp filtered water
 Optional: mustard powder or seeds (to add to the mayo)
1

Start by making the mayonnaise. Add the egg yolks, apple cider and mustard (if adding it in) to your thermomix bowl or food processor. Start by very slowly drizzling the oil in while the ingredients in the bowl are churning on a low speed. Keep drizzling the oil in slowly until a beautiful thick mayonnaise has formed. If it goes too thick, start drizzling in some of the water until you reach your desired consistency.

2

Now add the shredded veggies, herbs, red onion and lemon juice into a large bowl and mix to combine.

3

Mix through some of the mayonnaise to taste.

4

Serve and enjoy.

Nutrition Facts

Servings 6