6 spring onions
1 large beetroot
It’s fine to use bottled mayonnaise, but once you’ve tasted homemade and realise how easy it is to make, you’ll never go back. The oil you use will depend on what flavour you need. Using all olive oil will give you a gutsy strong mayonnaise. For this one I would use a sunflower or groundnut oil as they will be much lighter in flavour.
2 egg yolks
1 teaspoon Dijon mustard
1-2 tablespoons lemon juice
200 ml sunflower, groundnut, olive oil or a mixture of both
salt and freshly ground black pepper
1. To make the mayonnaise, place the egg yolks, mustard and 1/2 of the lemon juice, in a bowl and whisk until thickened slightly.
2. Keep whisking briskly and gradually add the oil in a slow thin, steady stream, whisking all the time until you have a thick cream. Season to taste, adding more lemon juice to taste. (alternatively, make the mayonnaise in a food processor following the steps above.)
3. For the Slaw, finely chop the spring onions and tip into a large bowl. Cut the cabbage in half, cut out the tough core, shred very finely, (a really large knife or mandolin would be good for this.) and add to the bowl.
4. Peel the carrots and beetroot, slice thinly, then cut into fine matchsticks. Tip into the bowl with half of the mayonnaise (serve the rest on the side) and mix thoroughly. Taste and add more seasoning if needed.
I like to leave my slaw to sit for an hour or so before serving as the vegetables soften up slightly, so is easier and nicer to eat.