Crunchy Vegetable Coleslaw
Cabbage, crunchy fennel and scallions all mixed in a creamy delicious dressing.
Ingredients
Recipe yields: 4 cups/16 ounces/1 liter
- 3 cups (6.3 ounces/180 grams) green cabbage, finely shredded
- 1 cup (4 ½ ounces/125 grams) fennel bulb, finely shredded
- ½ cup (80 grams) carrot, finely shredded
- 2 scallions finely sliced
- 2 large hard-boiled eggs yolks only
- 3 tablespoons good mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoons honey
- 1 teaspoon white vinegar
- 3 tablespoons milk
- 1/4 teaspoon salt
Instructions
- To a large mixing bowl, add the cabbage, fennel, carrot and scallion. Toss and set aside.
- Add the egg yolks, mayonnaise, mustard, lemon juice, honey, vinegar, milk, salt and pepper a bowl and whisk vigorously to break up the yolks until thick and smooth.
- Add to dressing the vegetables and mix well.
Video
Nutrition
Serving: 1 | Calories: 104kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 230mg | Fiber: 3g | Sugar: 6g