For the orange-cilantro mayo: (or just use 1 cups of prepared mayo)
Whip the egg yolk in a glass or stainless steel bowl until a light lemon color. Transfer to a blender and add the oil, drop by drop with the motor running, for the first 1/4 cup. Add the remainder in a slow, steady stream, mixing at high speed until emulsified. Add the remaining ingredients and blend together. Let sit for at least one hour to allow the orange flavor to develop.
Shred both white and red cabbage. toss all the ingredients including the orange-cilantro mayo until throuhly mixed.
Best if you let it sit at least 2 hours, but even better the next day!
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6|
|Calories from Fat: 332 (80%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 35mg||11 %|
|Sodium 51.2mg||2 %|
|Potassium 275.1mg||7 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 19.4g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 415
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