This dressing contains a raw egg yolk, which enriches the dressing and keeps it emulsified. Consuming raw eggs is not recommended for the elderly, immune-system impaired or infants. If desired, prepare this dressing without the raw egg yolk.
Serves 8 to 12
1/2 head green cabbage, cored and shredded
1/4 head red cabbage, cored and shredded
1/2 red onion, thinly sliced
1 small jicama, peeled and julienned
1 red bell pepper, seeded, deveined and julienned
3 ears yellow corn, husked, grilled, cooled, kernels cut off the cob
1/2 bunch chives, cut into 1/4-inch lengths
1 egg yolk
1/4 cup lime juice
1 tablespoon honey
1 teaspoon kosher salt
3/4 cup canola oil
In a large bowl, combine the green cabbage, red cabbage, onion, jicama, bell pepper, corn kernels and chives. In a small bowl, whisk together the egg yolk, lime juice, honey and salt. Slowly drizzle in the oil while continuing to whisk. Add dressing to cabbage mixture, tossing to combine.