Published: by Absolutely Recipes, in the recipes category.

Grilled coleslaw with yuzu mayonnaise Recipe.

Ingredients:

1 green apple, peeled, cut into matchsticks
2 TSP lime juice
2 TSP orange juice
1/2 savoy cabbage (root intact), cut into thin wedges
1 red onion, quartered
1 carrot, quartered lengthways
1 1/2 TBSP olive oil
1/2 bunch flat-leaf parsley, leaves picked, finely chopped
Pickled cabbage
1/3 Cup White wine vinegar
1/4 LB fine sugar
1 Cup savoy cabbage, shredded
Yuzu mayonnaise
3 egg yolks
1/4 cup Dijon mustard
1 1/2 TBSP lime juice
1 1/2 TBSP orange juice
2 TSP red wine vinegar
Juice of 1 lemon
1 cup grapeseed oil

Recipe Instructions:

For the pickled cabbage, combine vinegar and sugar in a saucepan over medium-high heat and cook, stirring constantly, for 2 minutes or until sugar has dissolved.
Transfer to a non-reactive bowl and chill for 20 minutes or until cool.
Stir through cabbage, cover and chill for 4 hours or overnight to pickle.

To make the yuzu apple, combine apple, yuzu juice and 1 TBSP water in a zip-lock bag and set aside until needed.


Meanwhile, for the yuzu mayonnaise, place egg yolks, mustard, yuzu juice, vinegar, lemon juice and 11/2 TSP salt flakes in a narrow jug.
Using a stick blender, blend egg mixture while adding oil in a slow, steady stream until combined and emulsified.
Cover and chill until needed.


To grill the vegetables, heat a chargrill pan or barbecue to high heat.
Toss cabbage, onion and carrot in oil and, working in batches if necessary, grill for 2 minutes each side or until grill marks appear.
Transfer to a wire rack set over a tray, stand for 5 minutes to cool slightly, then thinly slice.


To assemble, drain yuzu apple.
Place grilled vegetables and pickled cabbage in a bowl and toss with yuzu apple, three-quarters of the parsley and a little yuzu mayonnaise.
Transfer to a platter and scatter with remaining parsley.
Drizzle with the remaining yuzu mayonnaise to serve.

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