Crunchy Cabbage Salad with Pesto Mayonnaise


  • 1 small or 1/2 medium white cabbage
  • 3-4 carrots, grated
  • 4 scallions, finely sliced
  • 1 – 1 1/2 ounces pine nuts
  • 1 tablespoon chopped fresh mixed herbs; parsley basil and chervil

For the Pesto Dressing

  • 1 egg yolk
  • about 2 teaspoons lemon juice
  • 1/4 cup sunflower oil
  • 2 teaspoons pesto
  • 4 tablespoons plain yogurt
  • salt and freshly ground black pepper


To make the mayonnaise, place the egg yolk in a blender or food processor and process with the lemon juice. With the machine running very slowly add the oil, pouring it more quickly as the mayonnaise emulsifies. Season to taste with salt and pepper and a little more lemon juice if necessary. Alternately, make by hand using a balloon whisk. Spoon 5 tablespoons of mayonnaise into a bowl and stir in the pesto and yogurt, beating well to make a fairly thin dressing. (The remaining mayonnaise will keep for about 3-4 weeks in a screw top jar in the fridge.) Using a food processor or a sharp knife, thinly slice the cabbage and place in a large salad bowl. Add the carrots and scallions, together with the herbs and pine nuts, mixing thoroughly with your hands. Stir the pesto dressing into the salad or serve separately in a small dish if preferred.

Makes 6 servings