July 2022

Curried Harissa Slaw

Ingredients

14oz bag cabbage slaw (or whatever)

1 cup diced or shredded jicama

½ to 3/4c mayonnaise (recipe below)

¼ cup apple cider vinegar and/or lemon juice

¼ tsp salt/to taste

¼ tsp sweetener (I used monkfruit) to taste

½ tsp garam masala

1 tsp harissa

Throw everything in a bowl (use less mayo at first) and stir it. When it’s stirred, taste it. If you need more mayo or lemon, add it. Tastes best if left in fridge overnight.

Mayo recipe:

Ingredients need to be room temp. You need a stick blender.

1 whole egg

1 egg yolk

1-2 tsp yellow mustard

Pinch sweetener (monkfruit for me)

Pinch salt

1 Tbs lemon juice or apple cider vinegar

Around a cup of avocado oil

Put everything but the oil into a container that’s taller than it is wide (I use a 2-cup pyrex measuring cup). Blend it. As you blend, slowly stream in a little oil at a time. Stream some oil, then stop and blend; continue to alternate streaming and blending until it gradually thickens up. When it’s almost as thick as you want it, stop and put it in the fridge. It will thicken up as it sits.