Store-bought coleslaw dressing is sweet and bland. This slaw makes its own mayonnaise from scratch: egg yolk, lemon juice, mustard, salt, and cold water whisked with canola oil added drop by drop until it emulsifies. That homemade mayo, mixed with apple cider vinegar, honey, salt, and pepper, dresses six cups of shredded white cabbage, sliced red onion, and chopped cilantro.
Making mayonnaise takes three minutes if you have done it before and five if you have not. The result tastes nothing like the jar. It is lighter, tangier, and actually tastes like eggs and lemon rather than soybean oil.
Tips for Making White Summer Slaw
Make the mayo by hand
Room-temperature egg yolk, lemon juice, mustard, salt, and a teaspoon of cold water. Whisk until frothy. Then add canola oil drop by drop, whisking fast.
Once the mayo starts to thicken and emulsify, you can add the oil in a slow stream. If it breaks (turns liquid and oily), start with a new yolk in a clean bowl and whisk the broken mayo into it slowly.
Dress the slaw just before serving
Six cups of shredded cabbage dressed too early goes limp. Mix the cabbage, onion, and cilantro. Whisk the dressing. Combine right before plating.
Use about a third of a cup of mayo mixed with vinegar, honey, salt, and pepper. You do not need much. The cabbage should be coated, not swimming.
White Summer Slaw
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Shredded white cabbage and red onion in homemade mayonnaise with cilantro. Good with pulled pork, or on its own.
Ingredients
- 6 cups (1422 ml) shredded white cabbage
- 1 red onion, sliced
- handful of chopped fresh cilantro
- 1/3 cups (79 ml) homemade mayonnaise
- apple cider vinegar or lemon juice
- honey
- salt and pepper
- 1 large egg yolk, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon mustard
- 1/4 teaspoon kosher salt
- 1 teaspoon cold water
- 3/4 cups (177 ml) canola oil or another neutral oil - but not olive, which will make your mayo bitter.
Instructions
- Whisk together all mayonnaise ingredients except the oil until frothy. Then, add the oil drop by drop while whisking fast. Once the mayonnaise starts emulsifying and expanding, add the oil in a slow, steady stream while continuing to whisk.
- Mix 6 cups of shredded white cabbage with 1 sliced red onion and a handful of chopped fresh cilantro.
- Whisk together 1/3 cup homemade mayonnaise with apple cider vinegar or lemon juice, honey, salt, and pepper to taste.
Notes
- More apple cider vinegar or lemon juice makes a tangier slaw.
- Keep the slaw and dressing separate until just before serving, or the cabbage wilts.
- A good store-bought mayonnaise will do in place of homemade. The flavour differs slightly.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Why homemade mayo?
Because store-bought mayo tastes like oil and stabilisers. Homemade mayo tastes like eggs, lemon, and mustard. It takes three minutes and transforms the slaw.
Can I use store-bought mayo?
Yes. Use a third of a cup of high-quality mayo and mix with the vinegar, honey, salt, and pepper. The slaw will still be good. It will not be as good.
How long does homemade mayo last?
Up to a week in the fridge in a sealed container. It contains raw egg, so use fresh eggs and refrigerate immediately.
This is so crisp and light, way better than the heavy mayo slaw I grew up with. Does it hold up okay overnight for a cookout?
Dress it a couple of hours ahead at most. Homemade mayo has no stabilisers in it, so it slackens overnight and the cabbage waters out. Shred everything the day before and dress on the day.