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Crisp and Fruity Carrot Coleslaw with Homemade Mayonnaise – vegetarian recipe
Stav Kogan

Crisp and Fruity Carrot Coleslaw with Homemade Mayonnaise

Discover the secret to a coleslaw that stays crisp and exciting! This recipe uses dried fruits like sultanas and raisins for sweet bursts of flavor without the mushiness of fresh fruit, creating a vibrant, textured upgrade to a classic favorite. Includes an option for a luscious
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • For the Homemade Mayonnaise
  • 2 tsp (10 ml) white wine vinegar
  • 2 large egg yolks, at room temperature
  • 250ml / 1 cup sunflower oil
  • Sea salt and freshly ground black pepper, to taste
  • For the Coleslaw
  • ½ small white cabbage
  • 2 spring onions / scallions
  • 1 large carrot, peeled
  • 80g (2.82 oz) / ½ cup mixed dried fruit, such as sultanas or raisins
  • Use room temperature eggs when making the mayonnaise; this helps the emulsion form more easily and prevents it from splitting.
  • For maximum crunch, chill the prepared, undressed vegetables in the fridge for at least 30 minutes before mixing with the mayonnaise.
  • If you're short on time, a good quality store-bought mayonnaise works perfectly as a substitute.

Method
 

  1. First, make the mayonnaise. Gently warm the vinegar for a few seconds in the microwave or a small pan to take the chill off.
  2. Place the egg yolks in a blender and blend on high for 10 seconds. With the motor running, drizzle in a little of the warm vinegar, followed by about a quarter of the oil.
  3. Continue blending on high and add the rest of the vinegar, then slowly and steadily drizzle in the remaining oil until the mayonnaise is thick and creamy.
  4. Season with salt and pepper, then transfer to a container and refrigerate.
  5. Prepare the vegetables.
  6. Cut the cabbage half into two quarters. Lay each piece on its flat side, cut out the tough core, and then thinly shred the leaves.
  7. Coarsely grate the peeled carrot. Trim the roots and tough green ends from the spring onions, then chop them finely.
  8. In a large bowl, combine the shredded cabbage, grated carrot, chopped spring onions, and the dried fruit.
  9. Add just enough of your chilled mayonnaise to bind all the together.
  10. Mix well, season with a little more salt and pepper if needed, and serve.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 3gFat: 28g

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