Need a dish for a Picnic? Or maybe a quick side dish to round out a summer meal that doesn't heat up the kitchen?
The Carnegie Cookbook collection can help! Cookbooks of varied ethnic cuisines and food preferences abound. The Homegrown Paleo Cookbook, is not just a cookbook; it's a guide to growing your own food and eating sustainably. Recipes include notes and modifications to accommodate allergies, sensitivities, or just plain preference. Paleo, Whole30, egg and nut-free folk will rejoice with this coleslaw recipe.
The Homegrown Paleo Cookbook by
Modifications:
Whole30: Omit the honey.
Nut-free: yes
Egg-free: substitute 2/3 olive oil for the mayonnaise
Autoimmune Protocol for the Paleo diet (AIP): substitute 2/3 cup olive oil for the mayonnaise, and omit the black pepper
Homemade Mayonnaise
p. 344
1 egg yolk
1 tsp. water
1 tsp. Dijon mustard
Juice of 1/2 lemon
1 cup light olive oil
Sea Salt and ground black pepper
Place the egg yolk, water, mustard, and lemon juice in an immersion blender cup or tall and narrow quart-sized container (such as plastic storage container, canning jar, or Pyrex measuring cup). Add the olive oil and allow to settle for 15 seconds.
Place the immersion blender head at the bottom of the container and turn it on. When the mayo starts to form, slowly draw the head of the blender upward to the top of the container.
Add a pinch or two of salt and pepper to taste. It's that simple!
Notes: I like to use light olive oil because it has a more neutral taste than other olive oils. You can also use macadamia nut oil or avocado oil.
Modifications:
Whole30: Yes
Nut-free: Yes
Egg-free: No
AIP:No
Enjoy!
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