Spicy Cajun slaw with homemade mayonnaise

Halve and core the cabbage and shred it to taste, chunky preferred.

Brine the cabbage: whisk plenty of salt into a big bowl of ice water until dissolved, add the cabbage and refrigerate one to four hours; this seasons it and makes it extra crisp.

For the mayo, put the garlic, egg, lemon juice, Dijon and kosher salt in a slender container; blitz with an immersion blender until smooth.

Stream the oil down the side so it sits on the egg; with the blender at the bottom on full speed, pulse upward until a smooth creamy mayo forms, about five minutes total.

Rinse the cabbage and dry thoroughly.

Whisk the mayo with the white wine vinegar, Cajun seasoning, sugar, black pepper and olive oil until homogenous; taste for seasoning.

Add the cabbage, thinly sliced celery, red onion and serrano chilies; mix until evenly dressed, taste, and refrigerate until serving.