Coleslaw with red and green cabbage, carrot and apple, in a mayonnaise and creme fraiche dressing

Cut carrots into three inch (seven centimeter) pieces, slice thinly and cut into very thin strips.

Remove the outer leaves of the red and green cabbage, quarter, cut out the woody core and shred as finely as possible on a mandolin or with a chef knife, two or three layers at a time.

Slice apples thinly and cut into very thin batonnets the same size as the carrots.

Soak cabbage, carrots and apple in ice water with the juice of one lemon for the crispiest slaw; keeps refrigerated up to three days.

variation: julienne the carrots and apples with a 30 teeth julienne blade instead; less fine but works.

When ready to serve, drain gently and add thinly sliced red onion.

For the dressing, make a mayonnaise by pouring in the oil in a constant thin stream while whisking swiftly until it thickens; add creme fraiche and more pepper.