| 12 | 80 | 437 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 4 |
| 2 cup | Green cabbage (shredded;) |
| 1 cup | Red cabbage (shredded;) |
| 1/2 cup | Carrots (shredded) |
| 2 green onion (stem) | Green onion (finely chopped;) |
| 1/2 cup | Orange bell pepper (chopped;) |
| 1 medium | Apple, red delicious (cored and chopped) |
| 1 medium | Apple (Granny Smith; cored and chopped;) |
| 3 tbsp | Olive Oil, Extra Virgin (tbsp.) |
| 1 tbsp | Apple cider vinegar (tbsp.) |
| 1/2 whole lemon(s) | Lemon juice |
| 1 tbsp | Poppy seeds |
| 1 dash | Salt and pepper (Sea; freshly ground) |
| 29 gm | Paleo Mayonnaise |
| 1 medium | Egg (yolks) |
| 1/2 tsp | Yellow mustard (optional) |
| 1 1/2 tsp | Lemon juice |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1/4 cup | Coconut oil |
1. Combine the green cabbage, red cabbage, carrot, green onion, bell pepper, and apple in a large bowl.
2. In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, and season with salt and pepper to taste.
3. Pour the dressing over the cabbage mixture and stir until well combined.
4. Refrigerate for at least one hour and serve cold.
1. In a medium bowl (blender, food processor) mix the yolks, mustard, if using, and 1 tsp lemon juice.
2. Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it.
3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
4. When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper.
5. Enjoy without guilt and keep the leftovers in the refrigerator!
| Fruit | 0.5 |
| Meat Alternative | 0.2 |
| Vegetables | 2.0 |
