Summer coleslaw

Method

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.