Aioli:

1. In a medium bowl, whisk together half the garlic, salt, egg yolk, and water. (Tip: wet a piece of paper towel and place it under your bowl so that it stands firmly on the surface while you are using both hands to pour the olive oil and whisk the aioli.)
2. Begin by adding a couple drops of olive oil and whisking the aioli. Then very slowly add a thin, steady stream of olive oil while whisking vigorously. You can pause to whisk in the olive oil if you are having trouble keeping up with both hands. The right consistency should be thick, light in color and opaque like butter. When it reaches this consistency, you can begin to add the olive oil more quickly, continuously whisking.
3. When you have used all of the olive oil, add the lemon juice in drops, whisking the aioli – this will also lighten the color. Taste the aioli to see if it needs more or less lemon juice. Likewise for the garlic. If you are satisfied with its punch, you can use the rest of the garlic for another dish.
4. Last, add any additional seasoning you like. I chose mustard powder and cayenne pepper for a soft hint of spice. You can also add chopped herbs, horseradish, chopped pickles and pickle juice for a tartar, capers & anchovies, and any other creative combination you can dream up in the kitchen.

Slaw:

1. Shred the cabbage in a food processor or finely slice with a knife. Place in a large serving bowl.
2. In a small bowl, whisk together the aioli, apple cider vinegar, and lemon juice. Add salt to taste, as the aioli already has some salt.
3. Using your hands, massage the aioli dressing into the shredded cabbage until the cabbage becomes softer and more limp.
4. Toss in the pecans and parsley. (Tip: toast the pecans in a dry saute pan over medium heat until they begin to brown and fill the kitchen with a nutty aroma. Watch them carefully, as it’s easy to let nuts and seeds burn on the stovetop! or even better, use candied pecans from the grocery store to replace the plain pecans)