Ingredients:

1 large clove garlic

1 egg

1tsp dijon mustard

1 tbs fresh lemon juice

1/2c olive oil

1 1/2c neutral oil

salt & pepper

1 small purple cabbage

1 small savoy cabbage

2 tbs sesame oil

1/3c rice wine vinegar

agave nectar

toasted sesame seeds

grated garlic clove

1 tbs grate ginger root

1 bunch scallions

pineapple

cucumber blossoms

Directions:

1. In a food processor, blend egg, garlic, lemon juice and dijon.

2. Slowly incorporate the oils (combined in one measuring cup) while the mixture continues to blend in the food processor.

3. Add salt and pepper to taste.

4. Wash cabbages and dry thoroughly. Slice into wedges. Roughly chop the cabbage.

5. Place in a large mixing bowl.

6. Dress with oil, vinegar, agave, garlic, ginger, salt and pepper.

7. Pour aioli over cabbage.

8. Mix well.

9. Add diced fresh pineapple.

10. Mix well and serve with chopped scallions and cucumber blossom garnish.

Bon Appetit!