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!
