To go with the Baked Mushroom Mac and Goat Cheese, L made a refreshing cole slaw with a summertime twist.
For the slaw:
- 4 small carrots, julienne
- 1 large zucchini, julienne
- 3 apples (1 macintosh, 1 gala, and 1 jonathan; all local varieties), julienne
- 1/2 sweet onion, thinly sliced
- 1/2 cup pecans (we used 1 bag of Hail Merry Chimayo Chili Pecans)
For the aioli:
- 1 egg yolk
- 1/2 cup olive oil
- 1 garlic clove, minced
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- smoked maldon salt, to taste
- 1 ginger root, grated or minced
- 1/4 cup shredded pickled coconut (we had some leftover dried pickled coconut that L made, feel free to use plain ol’ coconut)
1. Slice, dice, and julienne all your fruit and veggies. Keep the apples in a separate bowl and toss with some lemon juice to prevent them from browning.
2. In a small bowl whisk to combine egg yolk, garlic, lime juice, vinegar, and spices. Very slowly drizzle in the olive oil, starting with only a couple drops at a time, while whisking constantly. When all of the oil has been emulsified with the yolk mixture, stir in the remaining ingredients. If the aioli is too thick, feel free to thin it out with a little more lime juice or vinegar. The aioli for this coleslaw should be nappe consistency when ready, which is a fancy way to say it should coat the back of a spoon.
3. Mix everything together in a bowl and keep in the refrigerator until meal time. It’s good to let the slaw soak for about an hour, but any longer and the vegetables might start to get soggy. Move to a pretty bowl, grab your coolest serving tongs, and let the hungry mouths serve themselves!