WineCanine

Here's a cole slaw recipe with an East Indian twist. It has a little spicy heat, which is countered by mango; sunflower seeds add flavor and crunch. Freshly-made mayonnaise makes it even better.

If you're concerned about making mayonnaise with raw eggs, consider this: The chance that an egg is contaminated with salmonella is one in 30,000. If those odds aren't good enough, you can further reduce risk by using locally-procured, high-quality fresh eggs produced by cage-free, organically fed chickens.

Spicy Purple Cole Slaw
Ingredients
1 medium-sized purple cabbage, shredded
1 medium-sized green cabbage, shredded
2 cups shredded carrots
1 mango, diced
1 cup finely chopped red onion
1 1/2 - 2 cups mayonnaise (see recipe below)
8 Tbs. mild vinegar
2 Tbs. curry powder
1 Tbs. Dijon mustard
2 tsp. Tabasco sauce
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3/4 cup roasted, unsalted sunflower seeds

Method
In large bowl, toss cabbage, carrots, mango, and onion. Sprinkle vinegar over all and toss again.

Add mayonnaise, curry powder, Tabasco, and salt and pepper. Toss again and adjust seasoning. Add sunflower seeds just before serving.

Credit where credit is due: the above recipe is based on one I found at Wired Berries. Theirs is prettier, too.

Fresh Mayonnaise
Ingredients
2 egg yolks
1 1/2 tsp. ground mustard
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. cayenne
4 Tbs. lemon juice (about two lemons worth)
2 cups light olive oil

Method
Whisk first five ingredients together, along with 1/2 cup of the olive oil.

Transfer mixture to food processor or blender, and slowly add the rest of the oil, drop by drop or in a thin, slow stream. Be careful not to add the oil too fast; if you do you will end up with a soupy concoction and need to start over. (If you are using a Cuisinart, pour the oil into the food pusher while the machine is running and it will flow through the little hole in the bottom at the right rate.

Use immediately, or store covered in refrigerator for up to four days.