The Hemsley sisters and their new cookbook The Art of Eating Well are everywhere at the moment and with good reason. I picked up a copy and immediately earmarked half the salad and vegetable recipes. Their focus is good-for-you food, but they have done a great job making wellness and eating go hand in hand with bold flavors and inventive recipes.
This is an adaption of their broccoli slaw, dressed with a tangy ginger and poppy seed mayonnaise. In the past few weeks I have made a lot of it in family size proportions and recently discovered it was an easy recipe to scale up to feed a crowd. When I quadrupled the recipe I only tripled the quantity of mayonnaise and adjusted the seasonings to taste as I went along. If you feel the slaw needs more dressing after you have mixed it, add a few spoonfuls of Greek yogurt.
Making homemade mayonnaise is incredibly simple in a food processor and takes just minutes to prepare. I make the mayonnaise first so that the flavors have time to develop before I dress the slaw.
This is my kind of recipe. It taste delicious, looks fantastic, a breeze to put together and is very nourishing.
Broccoli Slaw with Ginger Poppy Seed Mayonnaise
Ingredients
- Serves 4-6
- GINGER POPPY SEED MAYONNAISE
- 1 egg
- 200 ml sesame oil (neutral flavored, cold pressed not the toasted oil)
- ½ teaspoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- 1 thumb-size piece of ginger, finely grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon poppy seeds
- FOR THE SLAW
- 1 large head of broccoli
- 1 Napa (Chinese) cabbage
- 1 red onion, thinly sliced
- 3 tablespoons cider vinegar
- 2 tablespoons of goji berries
- 2 tablespoons raw almonds, skin on, roughly chopped
Instructions
- To make the mayonnaise
- Put the egg, cider vinegar, honey and salt in the bowl of a food processor. Pulse a few times to blend, then with the motor running, add the oil in a thin, steady stream through the feed tube. The mixture will change consistency as you add the oil, turning into a thick, rich sauce. You may need more or less oil depending on the size of your egg, stop adding the oil when you reach the desired consistency. When the mayonnaise is done, remove to a small bowl stir in the ginger, toasted sesame seed oil and poppy seeds. Adjust seasonings to taste.
- To prepare the slaw
- Put the thinly sliced onion in a bowl, pour over the apple cider vinegar and set aside for 15-20 minutes. This brief pickling will soften the onions in both taste and texture.
- Soak the goji berries in a little warm water for about 10 minutes to soften and plump them up.
- Separate the broccoli florets from the stem. Peel the stem. Grate the broccoli in a food processor using the large grate attachment. In a large bowl, combine the grated broccoli, the sliced cabbage, cured onions, soaked berries and chopped almonds. Pour the mayonnaise over the vegetables and toss to combine.
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https://www.charlottepuckette.com/recipes/salads/broccoli-slaw-with-ginger-poppy-seed-mayonnaise/
