• 225g white cabbage, shredded
  • 2 large carrots, peeled and grated
  • 1 onion, finely chopped
  • 2 large free-range eggs, separated
  • 1 tsp heaped English mustard powder
  • ½ tbsp white wine vinegar
  • 250ml sunflower oil


  1. 1

    In a large bowl, toss together the cabbage, carrots and onion. Set aside.

  2. 2

    Place the egg yolks, mustard powder and vinegar in a food processor and blend. While the motor is running, drizzle the oil very slowly through the lid, incorporating each drop before adding more. Continue adding the oil until the mayonnaise reaches the desired consistency, adding a little warm water if it becomes too thick. Add more mustard powder or vinegar to taste and season with white pepper. Stir half the mayonnaise through the vegetables and mix together well.

Nutritional Details

Each serving provides
  • Energy 2709kj 647kcal 32%
  • Fat 65.7g 94%
  • Saturates 8.3g 42%
  • Sugars 7.8g 9%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1302kj/311kcal

Each serving provides

8.7g carbohydrate 3.8g fibre 3.2g protein

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