Balsamic & Roasted Peanut Slaw with Aioli

Balsamic & Roasted Peanut Slaw with Aioli

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Recipe for Kenwood by Eugene Hamilton

Ingredients

Coleslaw

  • ¼ red cabbage
  • ¼ green cabbage
  • 2 spring onions
  • ½ cup aioli
  • 3 tbsp aged balsamic vinegar
  • 3 tbsp chopped parsley
  • ½ cup roasted & crushed peanuts
  • Salt & pepper to taste

Aioli

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • Pinch sea salt
  • 1 clove garlic
  • 300ml canola oil
  • 1 tbsp lemon juice

Method

Slaw

  1. Using the food processor attachment and the thick slicing disc, shred the cabbages and place them into the kitchen machine mixing bowl.
  2. Switch the thick slicing disc for the thin slicing disc and slice the spring onions. Add them to the kitchen machine mixing bowl.
  3. Add the aioli, balsamic vinegar, chopped parsley, peanuts, salt & pepper into the mixing bowl as well and using the dough hook 
  4. Mix until all the ingredients are combined. Check the seasoning and serve.

Aioli

  1. Place the garlic clove, egg yolks, Dijon mustard, lemon juice & pinch of salt into the food processor attachment using the chopping blade and turn onto high.
  2. Once the mixture has started to cream, start pouring in the oil slowly until all the oil has been added. 
  3. Turn off and set aside in the fridge until needed.

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