Celeriac Slaw

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2 Heads Savoy cabbage; chopped
2 Carrots; grated thin
1/4 c Sugar
Saffron Mayonnaise
3 c Canola oil
2 ts Salt
2 Red onions; sliced thin
1 pn Saffron; crumbled
2 tb Lemon juice
1/3 c Red wine vinegar
6 Egg yolks
2 tb Dijon mustard
2 Celeriac; grated thin

Original recipe makes 12 servings



To make dressing: Whisk yolks with mustard in bowl. Stir in salt, pepper, saffron, and lemon juice. Slowly drizzle in canola oil until thick and creamy consistency. To make slaw: Toss celeriac, carrot, cabbage, and red onion with red vinegar, sugar, salt and pepper. Mix slaw with saffron mayonnaise to taste. (optional: regular mayonnaise) Serves a crowd. Recipe by: Cooks Garden Catalog, Spring/Summer 99

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