1/3 C. Basic Aioli or mayonnaise, see cook’s notes

2 T. cider vinegar

1 T. sugar or more to taste

1 tsp. Dijon mustard

1 tsp. fennel seeds

3 C. finely shredded napa cabbage (1 small head)

1 large carrot, shredded

1 small red onion or 4 green onions (white and green parts), thinly sliced

Kosher salt and freshly ground black pepper

 

Cook’s notes: To make aioli, whisk together 1 large egg yolk, 2 tsp. freshly-squeezed lemon juice and 1/2 tsp. Dijon mustard in medium bowl. Mince and mash 2 small (peeled) garlic cloves with pinch of kosher salt. Combine 1/4 C. extra-virgin olive oil and 1/4 C. vegetable oil. Add oil mixture to yolk mixture in a thin stream, whisking constantly until emulsified. Whisk in garlic paste. Season to taste with salt and pepper. Use 1/3 C. in this recipe. In large bowl, whisk aioli or mayonnaise, vinegar, sugar, mustard and fennel seeds. Add cabbage, carrot and onion; toss. Season to taste with salt and pepper; if needed add a little more sugar; toss. Cover and refrigerate up to 3 days.