Purple Coleslaw
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 small head of green cabbage
  • 1 small head of red cabbage
  • 4 eggs yolks
  • 1 cup of extra virgin olive oil
  • 1 cup of coconut oil
  • 2.5 tbsp dijon mustard
  • 1 package of bacon
  • 1 lemon
  • 1 tsp sea salt
Instructions
  1. To make dressing in food processor, combine yolks, mustard, lemon juice, and sea salt until smooth.
  2. With food processor on, slowly pour in coconut and olive oil. The slower the better so the mayo doesn't break. Set aside.
  3. In food processor, slice green and purple cabbage, set aside.
  4. In a large pan cook bacon, until crisp then crumble it over the cabbage.
  5. Add desired about of mayo to coleslaw. I used ¾ of what I made, then mix everything together.
Notes
Yolks at room temperature work better for emulsification.
Nutrition Information
Serving size: 6-8
Recipe by Healing and Eating at https://www.healingandeating.com/2014/07/purple-coleslaw.html