CLEMENTINE AND APPLE COLE SLAW WITH A LIGHT AÏOLI

CLEMENTINE AND APPLE COLE SLAW WITH A LIGHT AÏOLI 

I ate my first Cole slaw in Paris. I was a little girl and mother bought one from Marks and Spencer after her shopping session at the combo Galeries-Lafayette-Printemps. It was good and confusing at the same time. Sweat and sour taste were not well known in French cuisine back then. Soon it became my favorite so as usual, I did my own version which involves clementines and yogurt (so much lighter than single cream...) and my French touch with aïoli (Provencal "mayonnaise" made with garlic). Very yummy indeed.


This clementine and apple Coleslaw with a light aïoli recipe is gluten-free!

CLEMENTINE AND APPLE COLE SLAW WITH A LIGHT AÏOLI
A quick glance in your kitchen...

In your fridge
Egg yolk
Red cabbage
Clementines
Apples
Yogurt 
Lemon

In your cupboard
Olive oil
Garlic
Mustard powder
Sultanas

CLEMENTINE AND APPLE COLE SLAW WITH A LIGHT AÏOLI
Serves 4-6 people
Home-made aïoli

For a little jar

1 pasteurized egg yolk

25cl of olive oil

2-3 crushed garlic cloves

The juice of half a lemon

1 tbsp of mustard powder (or normal mustard)

Put all the ingredients in a dressing plastic jar.

Run continuously the hand blender until the mixture becomes a kind of mayonnaise.

Cover and chill.

Always keep in the fridge.

Discard after 2 days.

The Coleslaw

1/2 red cabbage (shredded)

6 carrots (shredded)

100g of sultanas

3 clementines (supreme if possible)

2 apples (diced)

4 tbsp of home-made aïoli (if possible)

2 tbsp of yogurt (Activia for me)

In a big bowl, mix together all the ingredients.

Add the aïoli and yogurt.

Combine well.

Voila!

Ordo Rosarius Equilibrio (A world not so beautiful)