Spicy Cajun slaw with homemade mayo

Halve and core one head of green cabbage and shred it as chunky or fine as you like.

Heavily salt a big bowl of ice water, whisk until dissolved, add the cabbage and refrigerate one to four hours to season and crisp it.

In a slender container the same width as the immersion blender head, combine half a clove of garlic, a whole egg, the juice of half a lemon, half a teaspoon of Dijon and a generous pinch of kosher salt, and blitz a few times until smooth.

Keeping the blender head in the container, stream one cup of neutral oil down the side so it settles on top of the egg, then blast from the bottom up to form a smooth creamy mayo, about five minutes in all.

Rinse and thoroughly dry the cabbage.

Whisk the mayo with a tablespoon or two of white wine vinegar, a generous sprinkling of Cajun seasoning, roughly a tablespoon of white sugar, a few twists of black pepper and a healthy drizzle of extra virgin olive oil; taste for seasoning.

Add the shredded cabbage, three thinly sliced celery stalks, a quarter of a thinly sliced red onion and three thinly sliced serrano chilies, mix until evenly dressed, taste and refrigerate.