Gabe Mandel picks fresh bamboo shoots to add to this slaw. If you happen to have access to a bamboo patch, choose tender young shoots, no more than 10 inches tall, from a shaded area. The shoots must be peeled and boiled. For this recipe, vacuum-packed or drained, canned bamboo shoots may be substituted.
Make Ahead: The mayonnaise can be refrigerated for up to 1 week. The slaw can be refrigerated in an airtight container for up to 3 days.
Servings: 3.5 - 4 cups
- For the mayonnaise
- 2 large egg yolks
- 1/2 teaspoon Dijon-style mustard (optional)
- Freshly squeezed juice of 1 lime (about 1 tablespoon)
- 1 teaspoon unseasoned rice vinegar or cider vinegar
- For the mayonnaise
- 1/2 teaspoon salt
- Pinch freshly ground white pepper
- 1 cup canola oil
- For the slaw
- 12 tender young bamboo shoots (may substitute 3/4 cup vacuum-packed or canned and drained bamboo shoots, available at Asian markets, cut into very thin slices; see headnote)
- 1/4 head red cabbage (outer leaves discarded), cored and cut into very thin slices (1/2 to 3/4 pound)
- 2 medium carrots, peeled and cut lengthwise into matchstick-size pieces (julienne)
- 2 teaspoons salt
- 1/4 cup plus 1 tablespoon mayonnaise (see above; may substitute store-bought mayonnaise)
- 1 tablespoon cider vinegar
- Generous pinch sugar (omit if using store-bought mayonnaise)
- Freshly ground white and black pepper
For the mayonnaise: Combine the egg yolks, the mustard, if using, the lime juice, vinegar, salt and pepper in a food processor; pulse 4 or 5 times to combine.
With the motor running, pour the oil through the feed tube in a slow, steady stream until thoroughly incorporated; this should take 2 or 3 minutes. The mixture will become thick and creamy. The yield should be about 1 1/4 cups.
For the slaw: If using fresh bamboo, peel and discard the tough outer skin of the shoots. Remove all thin layers till you reach the compartmented core. Use the back of a knife to scrape off the thin layers still clinging to the core, then cut the top one-third to one-half of the shoot into very thin slices, discarding the darker bottom section.
Place the bamboo in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium and cook uncovered for about 35 minutes, until the bamboo is tender. Drain and cool.
For the slaw: Combine the cabbage, carrots and salt in a large nonreactive bowl; toss and let the mixture sit for 5 minutes. Squeeze and mix the vegetables with your hands for about 3 minutes, until the liquid emitted by the cabbage turns blue. Rinse and drain the vegetables, then transfer them to a large bowl. Add the cooked and cooled bamboo shoots, the mayonnaise, vinegar, sugar and the white and black peppers, and mix well. Taste and adjust seasonings as needed.
Serve immediately, or cover and refrigerate for up to 3 days.
From Gabe Mandel of Garrett Park.
Tested by Gabe Mandel.
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