We use cookies to help this site deliver the best possible experience.   Remove this notice.

Picnic slaw with mustard aioli Recipe

Ingredients for people

  • Salad crisp sweetcorn (140g) : 1 whole
  • Red cabbage(s) : 75 whole
  • Carrot(s) : 1 whole
  • Celeriac(s) : 1 whole
  • Red onion(s) : 1 whole
  • Egg yolk(s) : 1 whole
  • White wine vinegar : 50 ml
  • Olive oil : 100 ml
  • Maille Dijon mustard : 1 Tsp
  • Coarse salt : 3 g
  • Freshly ground black pepper : 3 Turn
  • Garlic clove(s) : 1 whole
Method
  • 1

    Peel and shred the carrot and celeriac.
    Shred the cabbage.
    Peel and finely slice the red onion.
    Drain the sweetcorn.
    Mix together and season with salt and pepper.

  • 2

    For the aioli:
    Puree the garlic clove with garlic press.
    Mix the mustard with the vinegar and the egg yolk. Add the garlic and gradually whisk in the olive oil.

  • 3

    Once the aioli is thick and glossy, mix into the shredded vegetables.
    Taste the slaw and adjust the seasoning if necessary.

Chef's tip

«It is important to whisk continually when adding the olive oil to the aioli. It can also be made in a mini food proceesor.»

Picnic slaw with mustard aioliPicnic slaw with mustard aioliPicnic slaw with mustard aioliPicnic slaw with mustard aioliPicnic slaw with mustard aioli

Rate this recipe :

(1 vote)

  • Preparation  10mins
  • Cooking time  0h
  • Rest time  0h

·