Grilled coleslaw with yuzu mayonnaise

Name: Grilled coleslaw with yuzu mayonnaise
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: 1 green apple, peeled, cut into matchsticks; 20.00 ml yuzu juice (from Asian food shops – substitute 2 tsp lime juice and 2 tsp orange juice); 1/2 savoy cabbage (root intact), cut into thin wedges; 1 red onion, quartered; 1 carrot, quartered lengthways; 30.00 ml olive oil; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 200ml chardonnay vinegar (substitute white wine vinegar); 100g caster sugar; 200g savoy cabbage, shredded; 3 egg yolks; 70g mustard; 60ml yuzu juice; 2 tsp sherry vinegar (substitute red wine vinegar); Juice of 1 lemon; 250ml oil

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by Heston Blumenthal

Food innovator, Head Chef at The Fat Duck, Legend

Oct 01, 2017

With Heston in charge, you know this will be anything but your average coleslaw.

1 green apple, peeled, cut into matchsticks
1 tbs yuzu juice (from Asian food shops – substitute 2 tsp lime juice and 2 tsp orange juice)
1/2 savoy cabbage (root intact), cut into thin wedges
1 red onion, quartered
1 carrot, quartered lengthways
1 1/2 tbs olive oil
1/2 bunch flat-leaf parsley, leaves picked, finely chopped

Pickled cabbage

200ml chardonnay vinegar (substitute white wine vinegar)
100g caster sugar
200g savoy cabbage, shredded

Yuzu mayonnaise

3 egg yolks
1/4 cup (70g) Dijon mustard
1/4 cup (60ml) yuzu juice (substitute 1 1/2 tbs lime juice and 1 1/2 tbs orange juice)
2 tsp sherry vinegar (substitute red wine vinegar)
Juice of 1 lemon
1 cup (250ml) grapeseed oil

Method

1.

For the pickled cabbage, combine vinegar and sugar in a saucepan over medium-high heat and cook, stirring constantly, for 2 minutes or until sugar has dissolved. Transfer to a non-reactive bowl and chill for 20 minutes or until cool. Stir through cabbage, cover and chill for 4 hours or overnight to pickle.
2.

To make the yuzu apple, combine apple, yuzu juice and 1 tbs water in a zip-lock bag and set aside until needed.
3.

Meanwhile, for the yuzu mayonnaise, place egg yolks, mustard, yuzu juice, vinegar, lemon juice and 1 1/2 tsp salt flakes in a narrow jug. Using a stick blender, blend egg mixture while adding oil in a slow, steady stream until combined and emulsified. Cover and chill until needed.
4.

To grill the vegetables, heat a chargrill pan or barbecue to high heat. Toss cabbage, onion and carrot in oil and, working in batches if necessary, grill for 2 minutes each side or until grill marks appear. Transfer to a wire rack set over a tray, stand for 5 minutes to cool slightly, then thinly slice.
5.

To assemble, drain yuzu apple. Place grilled vegetables and pickled cabbage in a bowl and toss with yuzu apple, three-quarters of the parsley and a little yuzu mayonnaise. Transfer to a platter and scatter with remaining parsley. Drizzle with the remaining yuzu mayonnaise to serve.