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
- Put the egg yolks, half the acid, and seasonings into a bowl and whisk with a spoon or balloon whisk until they come together.
- Use a tablespoon to drip, drop by drop, some oil in as you continue to whisk.
- 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.
- Consume within 5 days.
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
1 tbsp white sugar
Salt and pepper to taste
- Whisk the mayo, sugar, and seasonings together in a large bowl.
- Add the vegetables. Chill for at least 1 hour.
Apple and Poppyseed Coleslaw
4 tbsp cider vinegar
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
- Stir the vinegar, mayo, seeds, honey, salt, and pepper together until well blended.
- Add fruit and vegetables and toss until well blended.
- Chill for at least 1 hour before serving.