Yes, barbecue season might be over, but a nice bit of coleslaw brings back some summer memories. Use store-bought mayonnaise or make your own (requires either a strong lower-arm or electronic gadgetry, but takes very nice).


(makes about 250-300ml)

2 egg yolks

150-250ml vegetable/sunflower/groundnut oil

2 tsp acid (lemon juice or vinegar)

Salt, pepper, mustard to taste

  1. Put the egg yolks, half the acid, and seasonings into a bowl and whisk with a spoon or balloon whisk until they come together.
  2. Use a tablespoon to drip, drop by drop, some oil in as you continue to whisk.
  3. Continue adding oil really slowly (you can increase a bit in speed as it gets more voluminous), and add some more of the acid, until it looks and tastes as you want it to.
  4. Consume within 5 days.

Traditional Coleslaw

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1/2 a medium cabbage, shredded

1 large carrot, peeled and grated

1/2 red onion, chopped in fine slices

Few julienne-sliced radishes if you’d like

125ml mayonnaise

1 tbsp white sugar

Salt and pepper to taste

  1. Whisk the mayo, sugar, and seasonings together in a large bowl.
  2. Add the vegetables. Chill for at least 1 hour.

Apple and Poppyseed Coleslaw

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4 tbsp cider vinegar

250ml mayonnaise

1/3 cup poppy seeds

1/3 cup honey

1 tsp salt

1 tsp ground black pepper

1/2 medium cabbage, finely shredded

2 large carrots, peeled and finely sliced

2 apples, peeled, cored, and finely sliced

  1. Stir the vinegar, mayo, seeds, honey, salt, and pepper together until well blended.
  2. Add fruit and vegetables and toss until well blended.
  3. Chill for at least 1 hour before serving.

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