Ingredients
Cabbage : 1/4 of a head (I use red cabbage)
Yellow onion: 1/2 a large onion, or one small one
Carrot: one small one or 1/2-3/4 of a large one, depending how carrot-y you like it
Mayonnaise: ~150ml but its best to add it in spoonfuls; you may want less
Apple cider vinegar: 15ml (I like it vinegary)
Mustard: 30ml, or 15ml if it's spicy
optional spice-ideas: thyme, fennel, or coriander
Directions
Cut the cabbage into thin, short strips, keeping in mind that the pieces will shrink slightly with the addition of the vinegar and mayo. Grate the carrot and finely dice the onion.
In a large bowl, mix these together, and then spoonfuls at a time, add the mayonnaise. Some of the mayonnaise will be absorbed over time, so add slightly more if you like a creamier texture. Mix in the vinegar, and then mustard, and keep whisking for a minute or two.
Put in any additional spices, and while it is edible straight away, leave in a glass jar to sit a few hours in the fridge for the best flavor and a softer texture. The longer the wait the more mild the onion also becomes.
Cabbage : 1/4 of a head (I use red cabbage)
Yellow onion: 1/2 a large onion, or one small one
Carrot: one small one or 1/2-3/4 of a large one, depending how carrot-y you like it
Mayonnaise: ~150ml but its best to add it in spoonfuls; you may want less
Apple cider vinegar: 15ml (I like it vinegary)
Mustard: 30ml, or 15ml if it's spicy
optional spice-ideas: thyme, fennel, or coriander
Directions
Cut the cabbage into thin, short strips, keeping in mind that the pieces will shrink slightly with the addition of the vinegar and mayo. Grate the carrot and finely dice the onion.
In a large bowl, mix these together, and then spoonfuls at a time, add the mayonnaise. Some of the mayonnaise will be absorbed over time, so add slightly more if you like a creamier texture. Mix in the vinegar, and then mustard, and keep whisking for a minute or two.
Put in any additional spices, and while it is edible straight away, leave in a glass jar to sit a few hours in the fridge for the best flavor and a softer texture. The longer the wait the more mild the onion also becomes.
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