The Mayo Myth

 

 

 

By Executive Chef David Tolly

 

Potato salad, pasta salad, chicken salad, tuna salad-the fear of putting mayonnaise in any of these picnic items has crossed all of our minds at some point. However, the fact is, over 60 years of research has proven that commercially prepared mayonnaise and mayonnaise-type dressings do not cause foodborne illness; rather, these commercially prepared products help fight the growth of bacterium with ingredients such as vinegar, lemon juice, and salt, which have been used for thousands of years in food preservation. Commercial mayonnaise and mayonnaise-type dressings also contain pasteurized eggs that have been heat-treated to destroy harmful bacteria and ensure product safety.

 

 

 

Sweet Potato Slaw 1 cup Mayonnaise ¼ c. Apple Cider Vinegar 2 Tbsp. Honey 1 Tbsp. Lemon Juice 1 Tsp. Lemon Zest 3 c. Peeled, Shredded, Sweet Potatoes 2 c. Shredded Napa Cabbage 1 Granny Smith Apple diced into small pieces ½ c. Toasted Pecan Pieces Salt and Pepper to Taste.

Combine mayo, vinegar, honey, lemon juice, lemon zest, and S&P in a bowl and mix well. In a larger bowl, mix together the sweet potatoes, cabbage, and apples. Pour dressing over vegetables and toss well to coat evenly. Refrigerate for at least one hour. Top coleslaw with pecan pieces and enjoy!