Castella Imports

Coleslaw with Lime Mayonnaise


2 egg yolks
1 tbsp Castella Soy Sauce
1 chili pepper, finely chopped
3 tbsp Castella Lime Juice
7 oz Aegean Extra Virgin Olive Oil 
3 cups Shredded purple cabbage
3 cups Shredded white cabbage  
1 cup Grated carrot  2 cups Bean sprouts  
1 cup Cilantro leaves, finely chopped
4  Scallions, finely sliced


  1. To make mayonnaise, place the egg yolks, soy sauce, chili, a pinch of salt and the lime juice in the bowl of a food processor.
  2. With the motor running, very slowly add the olive oil to the egg yolk mixture, starting with a few drops at a time.
  3. When about half the oil has been added, pour the remaining oil in a steady stream until all has been incorporated.
  4. Add 1 tbsp of warm water and stir well. Place the mayo in a bowl, cover, and refrigerate until needed.
  5. In a large bowl combine the cabbages, carrot, bean sprouts, cilantro and scallions. Toss well to combine all ingredients.
  6. Add the lime mayo, stir to combine and serve.

Courtesy of: Grills & BBQ’s