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  • ½ small (approx. 450g) Savoy cabbage, hard base & core trimmed and discarded
  • ¼ small (300g) red cabbage, hard base & core trimmed and discarded
  • 1 small white onion, peeled
  • 3 sticks celery, strings removed
  • 100g green beans
  • 1 large carrot, peeled
  • ½ cup flat leaf parsley leaves
  • 2 egg yolks
  • juice and finely grated rind ½ small lemon
  • 200ml extra light olive oil
  • ½ cup light sour cream
  • freshly ground salt & black pepper
  • ⅓ cup sultanas
  • 50g toasted hazelnuts, roughly chopped
  • snow pea tendrils or bean sprouts, to garnish (optional)


  1. Attach the slicer shredder to the stand mixer with the slicing drum.
  2. Cut cabbages into 2cm lengthwise wedges and onion in half. Turn mixer to speed 6 and add cabbage, onion, celery and beans using the pusher to press the ingredients down.
  3. Attach the coarse shredding drum and shred carrot and parsley.
  4. Attach the wire whisk to the stand mixer. Place egg yolks, lemon rind and juice into the mixing bowl.
  5. Turn to speed 8. Very slowly add oil, one teaspoon at a time, until mixture begins to thicken. Once thickening, pour oil in a slow stream. Stir in sour cream and season well with salt and pepper, to taste.
  6. Combine all vegetables with dressing, sultanas and hazelnuts, tossing well. Pile into a serving bowl and garnish.


  • This mayonnaise has a light and luscious texture that coats the back of a spoon.
  • The coleslaw and dressing can be made up to 2 days in advance and stored separately in sealed containers in the refrigerator.
  • Once combined, the salad is best eaten within 2 hours.