Cilantro Jicama Slaw
Free of Gluten, Dairy, Soy, Nuts, Tree Nuts and Corn
- 1 cup Rough Chopped Cilantro
- 1 1/2 cup Olive Oil
- 3 Egg Yolks
- 1/4 cup Lime Juice
- 1/4 cup Brown Rice Syrup
- 1 tablespoon Ground Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 1/2 cup Olive Oil (yes, separately)
- 1 pound Red Cabbage, sliced thin
- 1 pound Jicama, cut into matchsticks
- 1/2 pound Snap Peas, roughly chopped
- 1 large bunch Scallions, sliced
- 1-2 cups Cilantro Mayo (to your taste)
- Salt to taste
- Start with the cilantro mayo. Throw the cilantro in a blender with 1 1/2 cups oil. Puree the heck out of it, you want a green green oil.
- In the bowl of a stand mixer add the egg yolks, lime juice, brown rice syrup, cumin, salt and pepper. Whip it. Whip it good. Seriously, use a machine to blend these together. Your arms will burn wielding a whisk.
- Turn your mixer on high and pour the separate 1/2 cup of olive oil into the bowl in the thinnest stream possible. Yes, it will dribble down the side of your measuring cup, it will get on your counter, you’ll pour it in cautiously slowly and sometimes too fast. the mayonnaise will survive as long as you try to pour it in slowly. This is how emulsification works. When you’ve run out of the separate oil, switch to the chunky green cilantro oil. Pour all of it in slowly.
- When you’ve finished pouring in the oil let it whip for another minute and then turn off the mixer. The mayonnaise should be pale green and thick (but not as thick as it will be after a stay in your fridge to chill). You’re finished. Wasn’t that easy?
- Mix the slaw veggies in a large bowl. Stir 1 cup of the mayo into the sliced veggies, give it a taste, then add more if you want it creamier. Got it? 1-2-3 Slaw. GO.
Prep. Time: 30 minutes
Yield: 6-8 servings