Creamy cabbage slaw

Cut the cabbage into quarters through the stem end and shave it thin on a mandolin -- thin is good, very very thin goes soggy under the dressing.

Put 500 grams of shaved cabbage in a bowl.

Peel the outside of the carrots, then rip long threads off with a julienne peeler, rotating as you go, and add 100 grams.

Top and halve the fennel, shave it thin on the mandolin and add 100 grams.

Quarter the red onion pole to pole, pop out the middle, shave it as thin as the cabbage and rinse 100 grams in a strainer before adding it.

Press three to five medium garlic cloves into the bowl.

Add 30 grams of salt and 20 grams of sugar and mix to combine.

Cover the bowl and leave 30 minutes, so the salt and sugar cure the cabbage and draw out water.

Spin the slaw in a salad spinner 30 to 40 seconds to remove the drawn-out water.

In a high-sided container combine the mayo, grainy mustard, cider vinegar, sugar and black pepper and puree with an immersion blender, which breaks the grainy mustard down and thickens the dressing.

Drizzle in most of the dressing, being conservative at first, and fold it through with tongs, going easy so the thin cabbage keeps its crunch.