Name: Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 10 - 12
Ingredients: 1 large head wombok, cored, cut in half, and cut crossways into 3mm-thick slices (about 12 cups); 2 large carrots, peeled and cut into julienne; 8 spring onions (white and green parts), thinly sliced; Dressing; 2½ tbsp apple cider vinegar; Finely grated rind of 1 lemon; 1 tbsp lemon juice; 1 tbsp Dijon mustard; 1 small garlic clove; 1 egg yolk; 310 ml (1¼ cups) canola oil; 80 gm crème fraîche; 1 tsp caster sugar

“Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years,” says Stone. “Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side.”

Ingredients

1 large head wombok, cored, cut in half, and cut crossways into 3mm-thick slices (about 12 cups)

2 large carrots, peeled and cut into julienne

8 spring onions (white and green parts), thinly sliced

Dressing

2½ tbsp apple cider vinegar

Finely grated rind of 1 lemon

1 tbsp lemon juice

1 tbsp Dijon mustard

1 small garlic clove

1 egg yolk

310 ml (1¼ cups) canola oil

80 gm crème fraîche

1 tsp caster sugar

Method

Main

1.For dressing, process vinegar, lemon rind and juice, mustard, garlic and egg yolk in a food processor to combine (30 seconds). With the motor running, add oil in a thin steady stream, blending until mixture is emulsified and creamy. Mix in crème fraîche, sugar, 2 tsp sea salt and ½ tsp freshly ground pepper and set aside for flavours to blend (10 minutes). Adjust seasoning and refrigerate in an airtight container for up to a day.

2.Toss wombok, carrot and spring onion in a large bowl to combine, drizzle with dressing, toss to coat and serve.

Curtis Stone

Styling by Emma Knowles

Styling by Aimee Jones