- 1 medium green cabbage
- ½ medium red cabbage
- ½ white onion
- 2 large carrots, shredded
- 2 egg yolks
- 3 teaspoons whole-grain mustard
- 3 tablespoons white wine vinegar
- 4 cups oil (vegetable or canola)
- 2 teaspoons celery seed
- Salt and pepper, to taste
For the slaw:
Using a mandoline, slice the green and red cabbage and the onion into thin ribbons. Mix in the carrots and set aside.
For the dressing:
In a food processor fitted with a metal blade, add the yolks, mustard and vinegar. With the machine running, stream the oil in slowly.
The emulsion should become smooth and ivory in color.
Once all the oil is incorporated, add celery seed and season with salt and pepper.
Mix the dressing into the prepared slaw, a bit at a time. Some prefer a “wetter” slaw than others, so add to your own preference.