Cookbook Vol.1

APPETIZERS
WALNUT CHAMPAGNE
VINEGAR COLESLAW
COOK TIME 8 HRS. | MAKES 6 SERVINGS
Ingredients
• 1 head of green cabbage (8-10 cups)
• 1 large carrot, peeled
• 3 green onions
• 1 cup - California walnuts, chopped
Coleslaw Dressing
• 1 cup - mayonnaise
• 1 large egg yolk
• 1 tsp - water
• 2 1/4 tsp - Sparrow Lane
Champagne Vinegar
• 1/4 tsp - lemon juice
• 1/4 tsp - salt
• 1/4 tsp - sugar
• 3/4 cup - canola oil
• 1/4 cup - extra virgin olive oil
• 2/3 cup - half & half
• 1/4 cup - Sparrow Lane Walnut
Champagne Vinegar
• 2 tbsp - citrus vinegar
• 1/3 cup - sugar
Directions
1. Prepare mayonnaise by whisking egg yolk, water, champagne
vinegar, lemon juice, salt and sugar. Slowly drizzle canola oil until
mayonnaise begins to thicken. Continue drizzling remaining
canola oil while whisking non-stop. Mayonnaise should be very
thick. Now slowly drizzle in olive oil while continuing to whisk
vigorously. Mayonnaise should be thick and creamy. Set prepared
mayonnaise aside.
2. Wash, dry and finely chop cabbage, carrot and green onions. Toss
together in a large bowl.
3. In a small bowl, whisk half and half with walnut champagne
vinegar. Allow to rest for 5 minutes.
4. Meanwhile, in a separate bowl combine prepared mayonnaise,
citrus vinegar, sugar, garlic salt, and white pepper; whisk until
smooth. Add half and half mixture to dressing and whisk unitl well
combined. Pour dressing over vegetables, add walnuts and toss
thoroughly until cabbage mixture is well coated with dressing.
Cover and place in airtight container. Refrigerate for 4-8 hours or
overnight. Toss well before serving.
Featuring:
• 1 tsp - garlic salt
• 1/2 tsp - white pepper
SPARROW LANE WALNUT CHAMPAGNE VINEGAR
SKU # 77702
31