Grab your Julienne Peeler and make this beauty in no time 😉




1 Egg, separated

Pinch Pink Himalayan Salt

1tsp Cider / White Wine Vinegar

½tsp Dijon Mustard

115ml Light Olive Oil


½ Red Cabbage

3 Parsnips

3 Carrots

Pink Himalayan Salt & Pepper


  • For the Mayo, place the Yolk, Salt, Vinegar and Mustard into a bowl with a towel underneath (to ensure it doesn’t fly off your work surface) and whisk to combine
  • Verrry slowly add the Oil whilst continuously whisking, to ensure it doesn’t split, until all the oil has been added
  • With a julienne peeler (if you don’t have one chop very finely) shred all the veggies into a serving bowl before stirring in the mayo. Mix super well and dig-innn

Serves: 6