Gluten & Dairy Free Coleslaw

1. 1

   Whisk all ingredients together omitting the oil a glass bowl that snugly fits over a saucepan. Place about 2 inches of water in the saucepan and cover securely with the glass bowl. While whisking the egg mix constantly and slowly (so as not to split the eggs, otherwise your mix will be lumpy), boil the water and then reduce the temp to halfway. Once the mix has thickened stir in the oil and place in a glass jar and refridgerate until cold.

2. 2

   Chop all the brussel sprouts, shallots and cabbage very finely and mix with the carrot. Toss in all the dressing and the remaining ingredients. Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.