So how do you turn cheap and readily available cabbage, carrots and onions into something which tastes good? The answer is to mix them with smooth and creamy coleslaw mayonnaise to make a dish which is creamy yet crunchy and provides a high calorific energy source with vegetable nutrition. Adding coleslaw mayonnaise has the additional effect of covering and acidifiying the vegetables – prolonging the life of the finished product.
Originally, 80% oil would have been used in the mayonnaise but as the dish became more popular, this made production more expensive. However, by reducing the oil content, the mayonnaise produces a viscosity similar to milk, so the creaminess is lost. Adding starch to thicken the coleslaw mayonnaise is one solution, but care needs to be taken when mixing with chopped vegetables as the enzymes released could cause the mayonnaise to thin.
