1 slice of white or curly cabbage (large enough for 4 portions)
2 medium carrots
1 sweet apple (optional)
1 egg yolk
1 teaspoon fine mustard (mild)
1 teaspoon brown sugar
1 tablespoon soy sauce
Odorless oil (I had rapeseed)
Grate the carrots and apple, chop the cabbage into thin strips. Combine all three in a bowl.
Then prepare the mayonnaise. Start by emulsifying the egg yolk, mustard and soy sauce in a bowl. Whisk by hand or with an electric mixer. Pour in the oil in a thin and portioned stream, stirring continuously with the mixer. Adjust the amount of oil according to the volume of mayonnaise needed. The salad should be well coated with sauce, not drowned. I stopped at 100 ml of oil. A few seconds before turning off the mixer, add a spoonful of sugar.
Coat the coleslaw salad with mayonnaise and stir well. Serve freshly made.