Courtesy of master amateur chef, Stacey Clayton
Needed for this recipe:
Sunshine Coast Olive Oil Co. Mandarin Olive Oil
Sunshine Coast Olive Oil Co. Cara Cara Orange – Vanilla White Balsamic
Sunshine Coast Olive Oil Co. Mild Extra Virgin Olive Oil (such as Arbosana)
¼ c sugar
1 teaspoon cornstarch
1 teaspoon dry mustard
1/8 cup Sunshine Coast Olive Oil Co. Cara Cara Orange – Vanilla White Balsamic
1/8 cup white balsamic vinegar
¼ cup water
¼ cup Sunshine Coast Olive Oil Co. Mandarin Olive oil
½ cup real mayo OR ¼ cup real mayo and ¼ cup Sunshine Coast Olive Oil Co. Mild UP-certified Extra Virgin Olive Oil*
salt and pepper to taste.
*whisk olive oil and mayo together, and set aside, then whisk in mustard.
Small bag of broccoli slaw
½ cup small broccoli florets
shred red cabbage, finely
½ cup curly kale, chopped
1 cup sliced mushrooms
tin of mandarin oranges, drained
½ cup toasted, slivered almonds
¼ cup sunflower seeds
red onion, to taste, finely chopped
shred in carrots for more colour
Amounts vary, but get all the ingredients you like and toss with the dressing just prior to servinf.
Whisk together eggs, sugar, cornstarch. Add vinegar and water, put on medium heat and cook, whisking until thick. Set aside.
Whisk in mayo mixture, let cool. Add salt and pepper, to taste. Cool immediately and store in fridge.