Submitted by Robert Simmons-
With the warm weather we’ve been having I decided I wanted some good ole’ BBQ and cole slaw. I endeavored to make a paleo/zone friendly version of slaw, and came up with this tasty side dish for your summer cook outs. The dressing is based on homemade BACON MAYONNAISE!!!
Yields: 10 servings at 2 blocks carbohydrate and 4 blocks fat.
1/2 Large head of cabbage, cored and thinly shredded
1/2 Medium red onion, thinly sliced then chopped
1 1/2 Cups shredded carrots
1 Medium Jicama, peeled and matchstick julienned
1 Large Granny Smith Apple, peeled and matchstick julienned
1/3 Cup Bacon Mayonnaisse (recipe below)
1/4 – 1/3 Cup Apple Cider Vinegar (the amount depends on how tangy you like it)
2 Tbls Dijon Mustard
1 Bunch fresh dill, chopped
1. Prep all of your veggies. Jicama can be difficult to peel, so use a very sharp peeler.
2. Combine all of the veggies in a large bowl and toss.
3. Combine the mayo, vinegar, and mustard in a small bowl and whisk to combine.
4. Pour the dressing over the slaw and toss to coat. Season with salt, pepper, and the dill.
5. Toss once more to ensure the seasonings and dressing is well dispersed.
6. Cover and refrigerate. I find this recipe to be even better if you make it a day in advance to give the flavors time to combine.
The block count on this recipe is an estimation based on data from www.nutritiondata.com. For a more accurate measure of the carbohydrate count, weigh each ingredient individually and divide the total carbohydrates by the number of servings you’re making.
1/2 – 3/4 Cup melted bacon fat (If you don’t save your bacon grease you should be ashamed of yourself.)
1/2- 3/4 Cup light olive oil (Make sure it is the light olive oil, not extra virgin.
1 Whole Egg plus 1 Yolk
1 – 2 Lemons
1 Tbls Cider Vinegar
1 Tbls Paprika
S&P to taste
This pretty much sums up how simple homemade mayonnaise really is, and it is so much better than the science experiment stuff in the store. This bacon version is outstanding! Use it as your fat in all kinds of things, from tuna salad to the cole slaw. It will keep in the fridge for about two weeks.