Men's Favorite Salad

by Laura Donnelly — July 10, 2007

There has been a lot of debate over mayonnaise and whether or not it is healthy. There are even some new ads on TV touting the health benefits of Hellman's mayonnaise. Of course, it is fattening, no doubt about that. But used in moderation, and lightened up with lemon juice, additional good quality olive oil, and fresh herbs, it can be quite a tasty and useful condiment!

For those concerned about cholesterol, there are the soy-based alternatives, which are not very attractive, but they too, can be doctored up and made more interesting. Homemade mayonnaise (made with raw eggs) is very rare in America but common in France. Our (not unreasonable) concern over salmonella has prevented most of us from ever attempting it. Here is a retro recipe from the 1950s that is even better when made with Vidalia or other mild onions.

Serves 8

1 large green cabbage, cored, quartered, and thinly sliced
1 medium onion, halved, and thinly sliced
4 Tablespoons fresh parsley, chopped
2 cups small curd cottage cheese (2% or 4%)
1/2 cup good quality mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper

Toss all ingredients and let flavors meld for a few minutes before serving.