Classic ‘Slaw

15. classic 'slaw

Classic ‘Slaw

It took me a while to come around to the whole ‘slaw thing but now I’m a raving fan. I love how it acts as part salad and part creamy sauce. Using the lemon juice here helps lighten the salad.

per person:
2 tablespoons whole egg mayonnaise
1 tablespoon acid (vinegar or lemon juice)
1/4 white cabbage
1/2 carrot, grated, optional
1/4 bunch leafy herbs, optional

1. Combine mayonnaise and acid in a large bowl. Season with salt & pepper.

2. Remove tough core from the cabbage then finely shave the cabbage using a sharp knife and a steady hand or a mandoline.

3. Toss cabbage in the mayonnaise mixture along with the carrot and parsley leaves, if using.


acid – I like lemon juice best. But sherry vinegar, rice vinegar or other wine vinegars will also work.

vegan / egg-free – use vegan mayonnaise or replace with extra virgin olive oil. Add a tablespoon of dijon mustard to make the dressing creamy.

egg-free – see the vegan option or use natural yoghurt instead of the mayo. Coconut milk could also be used but will give a completely different vibe..

cabbage alternatives – other cabbage such as red, chinese, witlof (belgian endive), broccoli (then call it brocco-slaw), cauliflower, zucchini, fennel, kohlrabi.

carrot alternatives – zucchini, broccoli, cauliflower, red capsicum (bell pepper), raw beets, radish.

– parsley, mint or cilantro (coriander) are my 3 favs. But it’s delish without.

more substantial – toss in a handful of cooked protein as per the smoked chicken in the photo above.

Waste Avoidance Strategy

mayonnaise – keeps in the fridge for months

vinegar – keeps in the pantry for years

cabbage & carrots – will keep in the fridge in a plastic bag for weeks if not months. Can be frozen.

leafy herbs – will keep in the fridge for up to a week, longer for flat leaf parsley. Can be frozen for longer storage (will wilt when defrosted though) or use to make a herby pesto.

Leftover Potential?

Brilliant! Will keep in the fridge for up to a week.

Problem Solving Guide

mayonnaise splitting or curdling – if you’ve used homemade mayo or your mayo isn’t as fresh as it should be, the lemon juice may cause it to split – next time use fresher mayo.

bland – make sure you’re generous with the salt and it may need a little more lemon juice if you like it sharp.

too creamy – sounds like you’ve got too much mayo. Get a clean bowl and scoop the salad out leaving as much excess dressing behind as you can. Transfer to the new bowl and toss. A squeeze of lemon can help overcome excess creaminess.

hard to eat – of the cabbage isn’t cut finely enough, it can be a bit difficult to eat – next time spend a bit more time chopping.

Serving Suggestions

Serve as a side salad / sauce with BBQ meat or chicken or grilled haloumi. Also lovely with fish – actually any protein is good here. The mayonnaise makes it part salad part sauce. I love it with a simple steak.


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