“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.”
Ingredients
Dressing
Method
Main
1.For 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.
2.Toss wombok, carrot and spring onion in a large bowl to combine, drizzle with dressing, toss to coat and serve.
