We harvested two baby cabbages from the backyard…
Finely sliced them…
Whisked a freshly laid egg yolk with a tablespoon of white wine vinegar and a pinch of salt…
…before gradually adding grapeseed oil, a few drops at a time to begin with, and in slurps as the mixture thickened into a lush mayonnaise…
Then combined the cabbage, mayonnaise, a grated carrot and white balsamic vinegar together and seasoned with salt and pepper. It was the lightest, freshest coleslaw we’d ever tasted! Bliss!
Fig Jam and Lime Cordial 
Garden coleslaw looks phenomenal! I can taste the crisp, fresh flavours from here and hear the crunch :)
That looks so fine! I use my mother-in-law’s recipe and it uses a pinch of celery seed. I recommend. :-)
Maz
Celia, you are an absolute inspiration. Your coleslaw looks superb. I love that you made your own mayonnaise.
:-) Mandy
The simplest meals are the best – especially when the ingredients are so fresh. This sounds like the type of coleslaw you just can’t help putting your spoon into again and again.
Hmmm that coleslaw would go down really well with my baked potato right now!
I love coleslaw- and this looks like the best combination!
Everything fresh and homegrown!
I agree with Marilyn about the celery seed. An American friend of mine gave me her recipe for coleslaw dressing and she wouldn’t dream of making coleslaw without celery seed! It’s a great addition.
Your cabbages look fantastic!
Thank you all! We’ve never made coleslaw before, so this our own invention. And we’ve reconsidered about growing cabbages next year – we were all set to forego them, but this was so delicious that I think we will plant them next year after all.
It’s funny, I’ve always been a raw-egg-phobe until now (salmonella etc), but now that I can use an egg yolk while it’s still warm from being laid, I’ve been comfortable trying more and more raw egg recipes. It’s very exciting! :)
PS. Emma and Maz, thank you – I’ll try it with celery seed next time!
I am so envious of your garden. I can’t wait for the day I have a backyard and can grow everything myself. Right now I have an abundance of chillies and that’s about it.
Keep the home-grown recipes coming please!
Claire, thank you! I made Choclette’s chilli sauce when we had a glut of chillies – it’s delicious! Recipe is here: http://choclogblog.blogspot.com/2009/11/chilli-sauce.html
Lovely looking coleslaw, Celia – and ditto for me re the celery seed, it really adds a little extra punch!
This looks really tasty. Around here, you usually get a sweet dressing for the coleslaw which is ok. I like a plain mayo dressing and adding pinenuts & dried currants or cranberries for a little bit of sweet.
That looks delicious. I could try that.
Congratulations! Don’t you feel like you created something brand new in the universe? No one in the world grew these cabbages, you did. No one else in the world touched that egg, just you. Then you made it and ate it, all within minutes, how fresh is that. Talk about a locivore, this is eating local for sure!
I really love coleslaw and have experimented quite a bit with a range of ingredients and dressings – it’s such a versatile dish (and it’s the main way I eat cabbage, apart from stir-frys). This version with the very best home grown ingredients would have been delicious (esp the home-made mayonnaise)!
Mmmm yum! I am a huge coleslaw fan, and often eat entire batches of it all by myself… Is that wrong?
Now I have a huge craving, and just wish I had a cabbage!
Amanda, Deb, Amy, thank you!
Cat, we usually get very sweet coleslaws here too, but ours is only sweetened by the cabbages and carrots. Pinenuts sound like a wonderful addition!
Chef R, you’re just lovely, that’s exactly how we felt! Magnificently low food miles here..hahaha…
Sarah, look forward to reading about your versions too, thank you! :)
Now you do not get any fresher and with lower food miles than this! :D Well done Celia and Pete!
Beautiful. Such a simple dish made to satisfy by using your own ingredients!! Just gorgeous. :)
Do you get that wonderful root vegetable called celeriac? That would be an awesome vegetable to grow… I’ve never grown it but I love it passionately. Makes a wonderful coleslaw ingredient and a salad in its own right with home made mayonnaise and dijon mustard. One of the most iron rich vegetables around too!
Simply beautiful – be proud!
Your coleslaw looks so delicious…. and the best part is the using of all those fresh ingredients from your own home :)
‘Normally’…, I’m not the biggest fan of cabbage BUT, cabbage picked & eaten in a coleslaw like this is such crunchy sweet fresh its a delight.., its the secret to cabbage eating methinks ;)
Thank you all! :)
Jo, I’ve never tried celeriac – never known how to cook it. Can you eat it raw? I thought it was a root veg and had to be cooked like potato? Thanks…
Try it!
Celeriac can be eaten raw but better cut into juliennne strips and blanched for ‘remoulade’ which is the French way of doing this. Loads of recipes out there, I like it mixed with carrot, but have seen some lovely ones with avocado and crab for example.
It’s one of those goes brown quickly veggies that needs acidulated water when you are prepping it. Ask Heidi for her celeriac recipes, she says she is a fan too! I like it mashed into potatoes, in soups….
Mighty fine looking cabbages there Celia. And coleslaw is the perfect way to eat them too. It is a favourite salad in our house…and in fact we had some just last night (snap again?!). Ours wasn’t home grown and the mayonnaise came out of a jar so not quite in the same league. I must track down some celery seed and try it after reading the recommendations above.
Hey SG, nice to have you home! You could make really nice mayonnaise with those giant eggs your girls are laying! :)
OMG…I had coleslaw last night too! What quantities did you use for the mayo, I’d love to try making my own but am put off by adding 1 + 1/2 cups of oil, and having enough mayo to feed the starving thousands. Cheats dressing given to me by a friend ages ago, and now my standard, 2 tablespoons store bought mayo, 1 teaspoon dijon mustard and a slurp to taste of fresh orange juice…yum. Also, whenever I’ve tried to grow cabbage you can see the moths circling before the seeds are in the ground, so well done you to get what I see as a decent crop…one would be a decent crop around here!
Only the other week I thought to myself that I really should make my own coleslaw. This thought occurred when I was served yet another salad with coleslaw that was more mayo than veg (yuk)
I found your blog via Mandy (The Complete Cook Book) and I will be bookmarking this recipe for the future.
Wendy, we didn’t use anywhere near a cup and a half of oil – we only made the amount of mayo you see in the photo, and then thinned it out with white balsamic vinegar. Your girl’s eggs would be perfect for it! Don’t use olive oil though – the mayo ends up almost bitter, it needs to be a neutral oil…
Natalie, thanks for stopping by! :)
Those cabbages look wonderful. I love a good coleslaw, especially with sweet marinated pork and rice.
Celia, your coleslaw is beautiful! You cut it just the way I like it. So many people finely shred the cabbage and carrots, and it’s just not good! Now I must have some, had some in a restaurant a couple weeks ago. Wasn’t bad, but this would have been so much better.