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Cilantro & Roasted Onion Aioli with Spicy Jalapeño Coleslaw

April 04, 2023

INGREDIENTS

Cilantro & Roasted Onion Aioli:

1 cup Cilantro & Roasted Onion Infused Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 Tbs. fresh-squeezed lime juice

Spicy Jalapeño Coleslaw:

1 medium head of cabbage, shredded
1 large jalapeño, seeded, deribbed, and finely minced
1 bell pepper, seeded, deribbed, and finely minced
⅓ cup red onion, finely shredded
1 Tbs. lime juice
salt and fresh-ground pepper

DIRECTIONS

Cilantro & Roasted Onion Aioli:

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Cilantro & Roasted Onion olive oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to "break."

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.

**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Coleslaw:

Combine all the ingredients, along with 1 ½ cups Cilantro & Roasted Onion Aioli in a large bowl and refrigerate for at least one hour.

Makes approximately 6-8 cups of coleslaw

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