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Egg/Eggless Mayo and Coleslaw



I was introduced to coleslaw by Colonel Sanders, KFC!

When KFC came to Singapore, coleslaw happened to be a favourite then, even though it is cloyingly sweet!

As I grew older, I was becoming health conscious so needed to look for a similar salad but with lesser calories and more good flavour. Hence this tangy slaw was born.

Coleslaw needs a good mayonnaise. I don’t like store bought ones so the next choice is to make it!

Using a hand blender to make the mayo is super easy. My tip is use a jar, put all the ingredients and whiz with a hand blender directly in the jar. (Save on washing up!)The remaining mayo can be kept in the fridge for 2 weeks at least. So make just enough for 2 weeks at a time. I also use the mayonnaise for many other dishes. I make fresh mayo everytime I need with this super easy method. Works all the time.

For those who do not want to use eggs, you can substitute the egg with sugarless soya bean milk. This works well for vegetarians.


1 small cabbage – shred finely

1 tsp sugar

2 stalks celery – sliced thinly

1 green apple shredded

1 lemon

1 carrot – shredded

Salt and pepper to taste

½ cup mayonnaise ( recipe given below)


Zest the lemon rind, and juice the fruit.

In a large bowl, put the cabbage and add the sugar and ½ tsp salt.

Massage the cabbage well.

Add in the rest of the ingredients.

Combine well.

Cover with cling wrap and keep in the refrigerator for a

minimum of 2 hours before serving.

This tangy slaw can be kept in the refrigerator for up to 2 weeks if kept well covered and hygienically.



You may omit the celery or add more if you like the taste and flavour of celery.

You may add 2 or 3 tsp of sugar instead if you prefer a sweeter coleslaw.

You can leave out the lemon juice if you do not want the coleslaw to be tangy

You can replace the green apple with red apple.

You can also add some chopped pineapple if you prefer.

Taste along till you are satisfied .


Mayonnaise with Egg and Eggless Mayonnaise



1 egg^

2 tsp Dijon mustard

½ tsp salt

4 tbsp lemon juice

1 cup grapeseed oil


Put all the ingredients except the oil in a jar.

#Whiz and at the same time pour the oil slowly till you can get the desired consistency.

Taste and season according to your taste.

Use as required.



^If you want an eggless mayonaise – substitute with 50 to 60 ml of soya bean milk with no added sugar.

This works well too. But this mayo cannot be kept too long, Try to finish it in 3 to 4 days. I suggest make enough mayo for the dish that you want to do.

#Most importantly the hand blender must touch the base of the jar as you begin. Hold it and whiz for 30 seconds, once you see the emulsifying process, you may blend for a few minutes more till completely emulsified into creamy mayo.

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