|Ingredients||Weights / Volumes|
|Dijon Mustard||2 tbsp|
|Large White Onion||1|
|White Wine Vinegar||2 - 3 Tablespoons|
Remove any bruised or damaged outer cabbage leaves. Halve through the stem, remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board and slice as finely as you can into thin shreds.
Grate the carrots on a box grater to coarsely shred. Tip into the bowl. Finely slice the onion as thin as possible, and add to the bowl with the other veg.
Add the mustard, mayonnaise, and vinegar: season well, and taste for sharpness and creaminess. Add more vinegar if you like. Mix everything well with a large spoon. Stir, so all the veg gets coated lightly in the dressing.
It can be covered and chilled for up to 3 days. Mix well before serving.