Substitution Coleslaw

There is nothing better than fish and chips and coleslaw.  Mmmm!  Particularly when the fish are super fresh-out of your backyard- and well, the potatoes came from the farmer’s market.  Because, yeah, world’s worst potato farmer.  Our tilapia taste nothing like store bought fish.  They are flavorful and very meaty.   And they definitely fry up great.  But, these tastes cry for something green and tasty.  Coleslaw.

Kohlrabi/broccoli leaf coleslaw

Sadly, our cabbages are currently miniscule.  So, I looked around.  What do we have?  Some small kohlrabi, chard (of course), kale (of course), and hmm…broccoli leaves.  I’ve never used kohlrabi, but I had read it was similar to cabbage in taste and turnips in texture.  So, I cut up a couple of small kohlrabi, about the size of golf balls, and blended them in my Cuisinart.  Looked coleslawish to me.  Smelled good, too.   Broccoli leaves, a surprisingly tasty addition to several dishes, are also quite choppable.  I added 3 good sized leaves to the kohlrabi, also chopped with the Cuisinart.  The dish was now a bright, bright green.  I selected 4 small carrots.  Into the Cuisinart.  And 1/2 of a small onion.  Chop, chop!

Coleslaw dressing is a nice combination of tangy and sweet.  I used the following recipe, which is the love child of the aioli recipe from “The Irish Pub Cookbook” and Julia Child’s mayonnaise recipe, with a little OC Metro Farm flare.

Ingredients:

2 chicken egg yolks (quail eggs are a fine substitute, but you will need about 6)

1 1/2 teaspoon of white wine vinegar

1/2 teaspoon dry mustard

2 dashes of salt, 1 sprinkle of pepper

2 tablespoons of lemon juice

1 1/2 teaspoon Dijon mustard

approximately 2 cups of good olive oil

1 tablespoon sugar

Directions:

Clean all the greens out of the Cuisinart.  Blend the egg yolks first.  Add all other ingredients, except the olive oil and the sugar.  While blending, drizzle olive oil into the mixture.  Not all of the olive oil may be needed.  Stop blending when the dressing is thick enough to cling to the spoon, but not clumpy.  Add the sugar.  The dressing will become a little runnier.  Add the dressing to the veggies.  Mix by hand and season to taste.  I added a tiny bit more sugar.

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