Creamy Coleslaw

This is a great refreshing side dish. In general I don't really like coleslaw very much, but this has such a nice balance of tangy, sweet, creamy and crunchy. It makes it an ideal topper for sandwiches or along-side brisket. It can be stored, covered in the refrigerator for up to three days.

1 1/2 pounds shredded cabbage mix
1 small red onion, very thinly sliced
1/2 cup homemade aioli (see recipe below) or store-bought mayonnaise
2 tablespoons sugar
grated zest and juice of 1 lime
kosher salt and freshly ground black pepper

Directions:
Place cabbage and onion in a large bowl. Combine the aioli or mayonnaise, sugar, lime zest and juice in a small bowl. Add to the cabbage mixture and toss to coat completely. Adjust seasoning with salt and pepper.

Aioli

2 garlic cloves, finely minced and mashed with side of knife
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon water
1 tablespoon fresh lemon juice
3/4 cup neutral favored oil such as canola (you may not need to use all the oil)
kosher salt and pepper

Directions:
Place first five ingredients in a non-reactive bowl. Whisk until smooth. Slowly drizzle oil while continuing whisking. The mixture should resemble a loose mayonnaise. Add salt and pepper to taste.

You can also make this in a food processor or blender, adding the oil in a steady stream at the end.