"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."
- 1 large head wombok, cored, cut in half, and cut crossways into 3mm-thick slices (about 12 cups)
- 2 large carrots, peeled and cut into julienne
- 8 spring onions (white and green parts), thinly sliced
- 2½ tbsp apple cider vinegar
- Finely grated rind of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 small garlic clove
- 1 egg yolk
- 310 ml (1¼ cups) canola oil
- 80 gm crème fraîche
- 1 tsp caster sugar
- 1For dressing, process vinegar, lemon rind and juice, mustard, garlic and egg yolk in a food processor to combine (30 seconds). With the motor running, add oil in a thin steady stream, blending until mixture is emulsified and creamy. Mix in crème fraîche, sugar, 2 tsp sea salt and ½ tsp freshly ground pepper and set aside for flavours to blend (10 minutes). Adjust seasoning and refrigerate in an airtight container for up to a day.
- 2Toss wombok, carrot and spring onion in a large bowl to combine, drizzle with dressing, toss to coat and serve.