DJ grilled ribs for Father's Day this weekend, and though ribs aren't exactly 21 day fix approved, we enjoy splurging sometimes! We opted for a homemade coleslaw and baked asparagus as our sides to balance out our splurge. We made the homemade mayo for the coleslaw, and I had to play around with it this time. I added an egg yolk, as it just wasn't as thick as the last time. We've read about adding bacon grease to the mayo as well, to give it a little flavor. I did not go that route this time, as I thought it would be fine in the coleslaw as it was; however, if I was using the mayo on a sandwich, I might give it a shot!
Here's the recipe:
1/2 head green cabbage, chopped
1/2 head purple cabbage, chopped
2 1/2 cups shredded carrots
1/3 cup chopped green onions (add more or less depending on how strong your onions are)
1/4 cup white vinegar
1/3 cup homemade mayo
1 tsp salt
1/2 tsp black pepper
3/4 tsp dry mustard
3/4 tsp celery seed
3/4 tsp garlic powder
The hardest part of this recipe is chopping the cabbage! It makes a pretty big mess - at least it did for me. After chopping the cabbage, just mix all ingredients together, cover, and chill for about an hour. Enjoy!
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