… this is a simple but rather pretty salad to have in your repertoire and a great way to use up cabbage, should you find yourself with too much cabbage… along with a luscious home-made aioli mayonnaise my secret ingredient to coleslaw is Heinz Salad Cream… just a little… to give it a bit of a twang… its one of those everyday items we may be embarrassed to say we have in the fridge but, like ketchup, has some very fine uses…
… i’ve made quite a potent aioli to go with it using some of the delicious Hojiblanca Extra-Virgin Olive Oil I blogged about earlier in the week… normally I would use a flavourless oil to make a mayonnaise but the extra virgin adds a deep richness to the sauce which, along with the added garlic make quite a punchy mayonnaise…
… i’m entering this salad into June’s No Croutons Required blogging challenge, hosted with such elegance this month by Jac from Tinned Tomatoes… the theme being ‘leafless salad’ which I think you’ll agree this more than qualifies for…
tagliatelle coleslaw with home-made olive-oil aioli
what makes this coleslaw extra-special however is the ribbons of carrot that make it feel like a bowl of tagliatelle and lifts it just above an ordinary coleslaw in a very pleasing fashion… I used a simple hand-held potato peeler to do this.
for the coleslaw
3 large carrots – stripped into ribbons
1 medium onion – very finely sliced
1 medium heart cabbage – sliced
a sprinkling of pine-nuts
3 tablespoons of home-made aioli
1 tablespoon Heinz Salad Cream
a squeeze of lemon juice
for the home-made olive oil aioli
1 egg yolk
1 clove garlic – crushed
1/2 teaspoon mustard powder
1/2 teaspoon salt
5fl oz hojiblanca extra virgin olive oil
a little white wine vinegar
– place all the sliced veg in a large bowl, sprinkle with the nuts and set aside
– place the egg yolk, garlic, mustard powder and salt in another large bowl and using a balloon whisk or an electric whisk slowly whisk the egg mixture together
– once combined add a small drop of oil and then whisk in – continue this gentle process until half the oil is used up at which stage add about a tablespoon of white wine vinegar and whisk in, this should loosen the mixture and allow you to move a little swifter
– now, with the whisk on a medium speed add the remaining oil in a steady gentle stream, you may need to stop occasionally to loosen the mixture with a little drop or two of vinegar
– once your mayonnaise is made add two large tablespoons to the vegetables and a third tablespoon of heinz salad cream, a squeeze of lemon juice and bring it all together – your hands is best for this
eat and of course, enjoy!
yum!! yes please. Love the tagliatelle ribbons – a great idea!
The garlicky aioli is what attracts me most to this slaw Dom!
There are so many recipes you can use aioli with. Yours looks so smooth and creamy. I love the look of this coleslaw with the long carrot ribbons.
I love the idea of the carrots cut like ribbons of pasta, very creative and it does seem more appealing that way.
OMG! Aioli! So did you do it all by hand? I just talked to a foodie that says you can make a perfect aioli in the food processor! Harumph! My arms are just recovering from my bout with the whisk … JK. Of course this slaw looks fab … and yes, making ribbons of the veg is brilliant … all the better to hold onto that precious mayo!
XO!
Interesting recipe Dom…I never made coleslaw….I should try! Especially the aioli. well done!!!!
Mmm, this would be great atop a pulled pork sandwich or a nice soft lobster roll! I'm drooling…
A brilliant take on an old classic! I can imagine this as a side to your famous chicken thighs with a fresh spinachy salad and some jersey royals! Yum!
FABULOUS recipe Dom! I have done this before with cucumbers and carrots, but LOVE your take in it!
Yes, that's truly pleasing. I love those colours.
Lovely looking coleslaw Dom! I bought that hojiblanca extra virgin olive oil now on your recommendation and very nice it is too!!
Yes, I agree that Heinz Salad Cream is the biz for this sort of salad. Would be great with a great big baked potato for lunch.
Ooh, love aioli Dom and I so like your addition of pine nuts to your coleslaw – what class 🙂
it is a brilliant recipe and I am so sorry I forgot to add it. Shame on me! I have added it now. Feel dreadful 🙁