Cranberry, Carrot and Celery Slaw

Cranberry Carrot SlawI made this simple slaw to go with our dinner the other night. I didn’t feel like the usual green salad, but I wanted a raw side dish as opposed to cooked vegetables. I actually didn’t have a lot on hand to choose from, but I nearly always have carrots and celery in the fridge, and cranberries in the pantry. These things are fridge/pantry staples for me, so I’m not sure why I haven’t married them up before now. But what a tasty trio they make!

The icing on the cake for this salad was my homemade mayo, which I have recently started making. I can’t believe it’s taken me 3 (maybe 4?) years into my real food journey to attempt to make my own mayonnaise! But it’s so easy to do, it tastes so wonderful and it’s soooo healthy compared to store-bought mayo.

Cranberry, Carrot and Celery Slaw

1 large carrot, peeled and grated
2 celery ribs, thinly sliced
¼ cup dried cranberries
¼ cup (approx.) homemade mayonnaise
Pepper – couple shakes

Mix all ingredients together in a bowl!

You can use your favorite homemade mayonnaise, or here’s my recipe if you need one:

Homemade Mayo

Makes 1 cup
1 whole egg, at room temperature (important to use a good quality egg from a pastured hen!)
1 1/2 teaspoons prepared mustard (plain or Dijon)
1/8 teaspoon sea salt
1 1/2 teaspoons (approx) liquid raw honey
2 tablespoons freshly squeezed lemon juice
3/4 cup extra virgin olive oil (or blend of olive and expeller-pressed sunflower oil)

1. Blend egg, mustard, salt, honey and lemon juice until smooth (I use an immersion blender).
2. While the immersion blender is running on low, hold it with one hand and slowly pour in the olive oil with your other hand until all oil has been poured in. By the time you’re finished pouring, the mayonnaise will have magically thickened!.
3. Check seasonings and add more salt/lemon juice/mustard/honey to taste.
4. Pour into a jar and store in the fridge where it will keep for up to two weeks.

Note: If you don’t have an immersion blender, you can also make this in a food processor by slowly pouring in the oil through the opening while the motor is running.

Linking to: Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Whole Food Wednesday @ Beyond the Peel, Full Plate Thursdays @ Miz Helen’s, Pennywise Platter Thursdays @ Nourishing Gourmet, Freaky Friday @ Real Food Freaks, Homestead Barnhop @ The Prairie, Homestead Make Your Own MondaysSimple Lives ThursdayFight Back Friday, Foodie Friday

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25 Comment

  1. Malina says: Reply

    Sounds great, I’ll have to give it a try. But, really, the raw egg mayo will last the whole week?

    1. Debbie says: Reply

      Yes, it does! On several occasions I’ve kept it in the fridge for up to 2 weeks, and eaten it. The first couple of times I gave it the smell test before trying it, but it’s always been fine. Maybe all of the natural enzymes in the olive oil and raw egg help to keep it good? But either way, you’ve reminded me that I need to specify that the eggs must be good quality ie. from pastured hens, and the olive oil should be good quality extra virgin. Thanks for your comments!

  2. mjskit says: Reply

    What a great slaw! I’ve never made homemade mayonnaise, but it looks like it’s time. Thanks for the recipe!

    1. Debbie says: Reply

      Thanks MJ! Mayo-making is a new thing for me too, but it’s so easy, and kinda fun! I recommend giving it a go!

  3. Debbie, this slaw looks so yummy. I think I may need to go get myself a head of cabbage! 🙂

    By the way, I’ve working making mayo myself these days, and I found that you don’t have to slowly pour in your oil. Put everything into a quart size mason jar. Wait for everything to settle, then blend away. It has worked for me every time in just seconds. Come take a look http://kathleen.peterro.com/2012/02/easy-peasy-lemon-squeazy-mayo. There’s even a youtube video showing how to do it.

    1. Debbie says: Reply

      Oh wow, that’s so cool! I’ll have to try it this way next time. I’ve always accepted to “you must drizzle in the olive oil slowly” wisdom without stopping to wonder why 🙂

  4. Oh, and take a look at the comments section. A good friend of mine talks about how to make your homemade mayo last one month!!!

    1. Okay, I’m a total goof. I didn’t realize that your slaw was cabbage free. What a great idea!

      1. Debbie says: Reply

        LOL! Yes, this version is cabbage free. but I’ll be posting my “slaw with cabbage” recipe soon. Actually I’ve heard about the lacto fermentation trick with whey…..but I’m planning a separate “mayo” post to tackle tricks like that. Kinda like your cool mayo post which i think is so cool!

  5. Hi Debbie,
    This is an awesome combination for a Slaw. We would really enjoy this dish, it is so fresh and delicious. Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  6. Making mayo intimidated me for a long time… isn’t it funny how truly easy it is to make? Your salad sounds great!

    1. Debbie says: Reply

      Yes, that’s exactly how I felt about making mayo! But you do it once, and you find out how easy it really is! Thanks Leslie 🙂

  7. Prepared according to your recipe. It was very tasty and healthy!

    1. Debbie says: Reply

      Wonderful, I’m glad you liked it! Thanks for letting me know 🙂

  8. must prepare a soup!

    1. Debbie says: Reply

      Great idea! Soup is perfect this time of year. I have lots to choose from if you want ideas:
      http://easynaturalfood.com/recipes/soups/

  9. Sally says: Reply

    This is a great idea for our BBQ party next weekend

    1. Debbie says: Reply

      Thanks Sally, I hope you enjoy it!

  10. This combination sounds surprisingly delicious! I’ve had something similar with carrots and apple before, but never with the celery. Yummy! Thank you for sharing with Healthy 2Day Wednesday and come back on Wednesday to see if you were featured!

  11. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    1. Debbie says: Reply

      Thank you Miz Helen!

  12. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  13. I saw your recipe featured on Lea’s Make Your Own! Monday Link Up. It looks like a wonderful combination of flavours. I’m going to have to add it to my must make list.

    1. Debbie says: Reply

      Thanks Laureen!

  14. I live on carrots and celery and onions too in the winter… but never make them raw. Love the cranberry addition. Pinning. thanks for sharing this with us on foodie friday.

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