Cabbage and Carrot Coleslaw with Mustard Aioli
  • 1/2 Head of Cabbage, sliced very thin by hand or on mandolin
  • 3 Carrots, sliced very thin by hand or on mandolin
  • A couple splashes of White Vinegar
  • 1 t Salt
  • 1 t Pepper
  • 1 Egg
  • 1 C Olive Oil
  • 2 T Ground Mustard Seeds or Powder

To make aioli place egg in food processor, turn on, and very slowly add olive oil. When aioli has come together add mustard and mix until blended, put in large bowl. Add cabbage, carrots, vinegar, salt, pepper, and toss together. Serve chilled.