Matthew Augusta

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Caesar Slaw | Matthew Augusta

Caesar Slaw

Caesar Slaw

Serves 2

Caesar Slaw

2 servings

What you need

black pepper

⅛ black pepper

lemon

egg

worcestershire sauce

1 tsp worcestershire sauce

dijon mustard

1 tbsp dijon mustard

olive oil

¼ cup olive oil

vegetable oil

¼ cup vegetable oil

garlic

2 clove garlic

anchovy

5 slice anchovy

green onion

1 bunch green onion

carrot

¾ cup carrot

red cabbage

1 cup red cabbage

green cabbage

1 ½ cup green cabbage

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Instructions

Prep all your ingredients and have them ready to go.

In a food processor or blender add the Parmesan, anchovies, garlic cloves, dijon, Worcestershire, egg yolk, and lemon juice. Blend and slowly drizzle in the vegetable oil until emulsified. Pour the dressing into a large bowl and slowly whisk in the olive oil then season with salt and pepper to taste. Keep cold until ready to use.

In a large bowl combine all the ingredients and the caesar slaw dressing. Give everything a toss to combine.

Place the coleslaw in the fridge for at least 1 hour to let marinade. This will help soften the cabbage.

After a hour or so, mix up the slaw then taste it and adjust the seasoning to your liking.

Serve at your next BBQ.

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