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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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 669 (87%)|
|Amt Per Serving||% DV|
|Total Fat 74.3g||99 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 40.9g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 839.1mg||258 %|
|Sodium 90.9mg||3 %|
|Potassium 105mg||3 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.9g|
|Protein 11.1g||16 %|
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Calories per serving: 769
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