Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Side - Veggie | Diet: Omnivore/GF/DF
The homemade mayonnaise gets its bright pink color from the aronia berry apple cider reduction we added. Making your own mayo is a great way to feature fresh eggs, and only takes a few minutes!
- 2/3 cup sliced almonds (optional)
- 1 teaspoon sunflower oil, or another oil you prefer
- Salt to taste
- ½ cabbage
- 3 carrots
- 1 recipe homemade mayo
- 3 tablespoons aronia-cider reduction
- Pepper, to taste
- Preheat the oven to 350 degrees. Pour the almonds onto a baking sheet, drizzle with oil, and season with a sprinkling of salt. Toast the almonds until golden brown, between 5 and 10 minutes, depending on your oven. When they’re the color you like, remove from the oven and turn off the heat. Set aside.
- Meanwhile, examine your cabbage. Does it need any trimming? Usually you’ll want to cut a little bit off of the stem end to remove any browning. Does the outer leaf look good? If not, compost it!
- Cut the cabbage into thin strips, and place the strips into a large bowl. Wash the carrots, and grate them on the side of a box grater that has the largest holes. If you don’t have a box grater, you can cut the carrots into half-moons, or any other shape you desire. Add the carrots to the cabbage in the bowl.
- Into 1 recipe of homemade mayonnaise, whisk 2 tablespoons aronia-cider reduction. Taste the mayonnaise: it should be tangy, and salty, and sweet, and delicious. If you don’t get enough of the flavor of the cider, add another tablespoon cider reduction.
- Stir the mayonnaise into the cabbage and carrots. Grind in some black pepper, and mix. Taste for seasoning. Does it need more salt? Do you like the level of acidity? Is it peppery enough? Adjust as needed.
- Top with toasted almonds.