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Pecan and Red Cabbage Slaw (with Homemade Aioli)

This is a bright, festive-colored dish to serve alongside rich holiday offerings, like roast birds and buttery mashed potatoes. Plus, you will have extra aioli for fixing leftover sandwiches the next day, or dunking vegetables and other dippers. Aioli is best enjoyed the day it is made; because it contains raw eggs, store it in the refrigerator until ready to serve. Also, look for farm-fresh eggs from pasture-raised hens – this will minimize the risk of salmonella and other diseases that we hear more and more about in commercially produced eggs and poultry.

Scale

Ingredients

For the Aioli:

  • 2 small cloves garlic, minced
  • a pinch of salt
  • 1 egg yolk
  • 1/2 teaspoon water
  • 1 cup olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon mustard powder
  • a pinch of cayenne pepper

For the Slaw:

  • 1/2 head red cabbage, shredded
  • 3 tablespoons aioli
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • salt, to taste
  • 1/2 cup pecans, chopped and toasted (you can also buy pecan pieces at a better price, and skip the chopping)
  • 1/2 cup parsley, coarsely chopped (sub with cilantro or spring onion)

Instructions

Aioli:

  1. In a medium bowl, whisk together half the garlic, salt, egg yolk, and water. (Tip: wet a piece of paper towel and place it under your bowl so that it stands firmly on the surface while you are using both hands to pour the olive oil and whisk the aioli.)
  2. Begin by adding a couple drops of olive oil and whisking the aioli. Then very slowly add a thin, steady stream of olive oil while whisking vigorously. You can pause to whisk in the olive oil if you are having trouble keeping up with both hands. The right consistency should be thick, light in color and opaque like butter. When it reaches this consistency, you can begin to add the olive oil more quickly, continuously whisking.
  3. When you have used all of the olive oil, add the lemon juice in drops, whisking the aioli – this will also lighten the color. Taste the aioli to see if it needs more or less lemon juice. Likewise for the garlic. If you are satisfied with its punch, you can use the rest of the garlic for another dish.
  4. Last, add any additional seasoning you like. I chose mustard powder and cayenne pepper for a soft hint of spice. You can also add chopped herbs, horseradish, chopped pickles and pickle juice for a tartar, capers & anchovies, and any other creative combination you can dream up in the kitchen.

Slaw:

  1. Shred the cabbage in a food processor or finely slice with a knife. Place in a large serving bowl.
  2. In a small bowl, whisk together the aioli, apple cider vinegar, and lemon juice. Add salt to taste, as the aioli already has some salt.
  3. Using your hands, massage the aioli dressing into the shredded cabbage until the cabbage becomes softer and more limp.
  4. Toss in the pecans and parsley. (Tip: toast the pecans in a dry saute pan over medium heat until they begin to brown and fill the kitchen with a nutty aroma. Watch them carefully, as it’s easy to let nuts and seeds burn on the stovetop! or even better, use candied pecans from the grocery store to replace the plain pecans)

Notes

Allergens: eggs