Carrot Cabbage Salad with Cilantro-Lime MayoEgg

1

Use a sharp knife, a mandolin set to 1/8 inch, or a food processor with a slicer attachment. Place the sliced cabbage into a large mixing bowl.

2

Use a julienne peeler for decorative ribbons, a cheese grater for finer pieces, or a food processor with a grater attachment for the fastest result. Add the prepared carrots to the bowl with the cabbage.

3

In a tall jar, combine the juice of one lime, Dijon mustard, sea salt, and black pepper.

4

Add one whole egg to the mixture.

5

Using an immersion blender, blend the ingredients while slowly pouring in avocado oil until the mixture reaches your desired mayonnaise consistency.

6

Take 3 to 4 tablespoons of your prepared mayonnaise and place it into a separate container.

7

Add a large handful of fresh cilantro leaves to this container.

8

Blend the mayonnaise and cilantro together until you achieve a smooth, green-colored dressing.

9

Incorporate the remaining plain mayonnaise into the green cilantro-mayonnaise mixture to create your final dressing. Add as much or as little as you prefer.

10

Add an additional handful of fresh cilantro leaves to the bowl containing the cabbage and carrots.

11

Pour the cilantro-lime dressing over the vegetables.

12

Use salad tongs or your hands to toss everything together until the vegetables are thoroughly coated.

13

Taste the salad and add more salt or pepper if needed.

14

Serve immediately in a bowl.