classic slaw

  • 500g savoy cabbage, thinly sliced
  • 2 carrots, peeled and shredded+ 
  • 3 stalks celery, trimmed and thinly sliced 
  • 2 green onions, thinly sliced 
  • 1 white onion, thinly sliced 
  • finely grated parmesan, to serve 

mustard-mayonnaise dressing 

  • ¾ cup (225g) whole-egg mayonnaise 
  • 3 teaspoons mustard powder 
  • 1 tablespoon brown sugar 
  • 1 tablespoon malt vinegar 
  • 1 tablespoon lemon juice 
  • sea salt and black cracked pepper
  1. To make the mustard-mayonnaise dressing, place the mayonnaise, mustard powder, sugar, vinegar, lemon juice, salt and pepper in a large bowl and whisk to combine. 
  2. Add the cabbage, carrot, celery, green and white onion and toss to combine. Transfer the slaw to a serving dish and top with parmesan to serve. Serves 4.

+ To shred carrot use a julienne peeler. This looks like a conventional vegetable peeler, but has little ‘teeth’ that help create strips of vegetables. 

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