Cabbage is a great source of vitamins, minerals and fibre, especially when eaten raw. It’s really tasty and satisfying in this simple recipe.
- 1⁄2 head of green cabbage, shredded
- 2 carrots, grated
1 onion or 2 shallots, thinly sliced
- 250g (11⁄4 cups) Mayonnaise
- 1 tbsp lemon juice
- 1 tbsp English mustard paste
- Salt and black pepper
- Mayonnaise –Makes 300ml (11⁄4 cups)
- 2 egg yolks, preferably free-range
- 1 tbsp Dijon mustard, or strong mustard
- Salt and white pepper
- 250ml (1 cup) sunflower oil
- 50ml (1⁄4 cup) lemon juice or white wine vinegar
- Place the cabbage, carrots and onion in a large bowl and toss together.
- Combine the mayonnaise, lemon juice and mustard in a separate bowl, then add to vegetables. Season with salt and pepper, toss gently and serve straight away.
- For the Mayonnaise
- Unlike the shop-bought product, fresh mayonnaise must be used within a day or two. The flavour, though, is unbeatable
- Place the egg yolks, mustard and a pinch of salt and white pepper in a bowl and beat together with a balloon whisk. Continue whisking while slowly adding the oil in a thin trickle. (b) As the mixture thickens, you can start adding the oil in a steadier steam.
- When the mayonnaise is thick and glossy, add the lemon juice, then taste and adjust the seasoning if necessary. Cover and store in the refrigerator until required