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tagliatelle coleslaw with home-made olive-oil aioli – no croutons required

9 June 2012 by Dominic Franks

… this is a simple but rather pretty salad to have in your repertoire and a great way to use up cabbage, should you find yourself with too much cabbage… along with a luscious home-made aioli mayonnaise my secret ingredient to coleslaw is Heinz Salad Cream… just a little… to give it a bit of a twang… its one of those everyday items we may be embarrassed to say we have in the fridge but, like ketchup, has some very fine uses…

… i’ve made quite a potent aioli to go with it using some of the delicious Hojiblanca Extra-Virgin Olive Oil I blogged about earlier in the week… normally I would use a flavourless oil to make a mayonnaise but the extra virgin adds a deep richness to the sauce which, along with the added garlic make quite a punchy mayonnaise…

… i’m entering this salad into June’s No Croutons Required blogging challenge, hosted with such elegance this month by Jac from Tinned Tomatoes… the theme being ‘leafless salad’ which I think you’ll agree this more than qualifies for…

tagliatelle coleslaw with home-made olive-oil aioli
what makes this coleslaw extra-special however is the ribbons of carrot that make it feel like a bowl of tagliatelle and lifts it just above an ordinary coleslaw in a very pleasing fashion… I used a simple hand-held potato peeler to do this.

for the coleslaw
3 large carrots – stripped into ribbons
1 medium onion – very finely sliced
1 medium heart cabbage – sliced
a sprinkling of pine-nuts
3 tablespoons of home-made aioli
1 tablespoon Heinz Salad Cream
a squeeze of lemon juice

for the home-made olive oil aioli
1 egg yolk
1 clove garlic – crushed
1/2 teaspoon mustard powder
1/2 teaspoon salt
5fl oz hojiblanca extra virgin olive oil
a little white wine vinegar

– place all the sliced veg in a large bowl, sprinkle with the nuts and set aside

– place the egg yolk, garlic, mustard powder and salt in another large bowl and using a balloon whisk or an electric whisk slowly whisk the egg mixture together

– once combined add a small drop of oil and then whisk in – continue this gentle process until half the oil is used up at which stage add about a tablespoon of white wine vinegar and whisk in, this should loosen the mixture and allow you to move a little swifter

– now, with the whisk on a medium speed add the remaining oil in a steady gentle stream, you may need to stop occasionally to loosen the mixture with a little drop or two of vinegar

– once your mayonnaise is made add two large tablespoons to the vegetables and a third tablespoon of heinz salad cream, a squeeze of lemon juice and bring it all together – your hands is best for this

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: aioli, coleslaw, garlic, no croutons required, salad

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Comments

  1. Baking Addict says

    9 June 2012 at 11:43 am

    yum!! yes please. Love the tagliatelle ribbons – a great idea!

  2. bellini says

    9 June 2012 at 12:03 pm

    The garlicky aioli is what attracts me most to this slaw Dom!

  3. From Beyond My Kitchen Window says

    9 June 2012 at 12:10 pm

    There are so many recipes you can use aioli with. Yours looks so smooth and creamy. I love the look of this coleslaw with the long carrot ribbons.

  4. Sue/the view from great island says

    9 June 2012 at 6:50 pm

    I love the idea of the carrots cut like ribbons of pasta, very creative and it does seem more appealing that way.

  5. Susan Lindquist says

    9 June 2012 at 8:06 pm

    OMG! Aioli! So did you do it all by hand? I just talked to a foodie that says you can make a perfect aioli in the food processor! Harumph! My arms are just recovering from my bout with the whisk … JK. Of course this slaw looks fab … and yes, making ribbons of the veg is brilliant … all the better to hold onto that precious mayo!

    XO!

  6. Nicoletta says

    10 June 2012 at 4:18 am

    Interesting recipe Dom…I never made coleslaw….I should try! Especially the aioli. well done!!!!

  7. Gerry @Foodness Gracious says

    10 June 2012 at 5:29 am

    Mmm, this would be great atop a pulled pork sandwich or a nice soft lobster roll! I'm drooling…

  8. Ruth says

    10 June 2012 at 6:15 pm

    A brilliant take on an old classic! I can imagine this as a side to your famous chicken thighs with a fresh spinachy salad and some jersey royals! Yum!

  9. Karen S Booth says

    10 June 2012 at 6:37 pm

    FABULOUS recipe Dom! I have done this before with cucumbers and carrots, but LOVE your take in it!

  10. Phil in the Kitchen says

    10 June 2012 at 9:51 pm

    Yes, that's truly pleasing. I love those colours.

  11. Green Dragonette says

    11 June 2012 at 9:57 am

    Lovely looking coleslaw Dom! I bought that hojiblanca extra virgin olive oil now on your recommendation and very nice it is too!!

  12. Janice says

    12 June 2012 at 10:05 am

    Yes, I agree that Heinz Salad Cream is the biz for this sort of salad. Would be great with a great big baked potato for lunch.

  13. Choclette says

    12 June 2012 at 7:18 pm

    Ooh, love aioli Dom and I so like your addition of pine nuts to your coleslaw – what class 🙂

  14. Jacqueline says

    1 July 2012 at 8:34 am

    it is a brilliant recipe and I am so sorry I forgot to add it. Shame on me! I have added it now. Feel dreadful 🙁

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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