Ingredients
For the mayonnaise:
- 1 egg yolk
- 1 tbsp of fine mustard
- 100 ml of sunflower oil
- 1 tsp of cider vinegar
- Salt
- Pepper
For the coleslaw:
- 1 broccoli stalk (about 300 g)
- 1 small carrot (about 100 g)
- ¼ red onion
- about ten sprigs of chives
- 1 tbsp of cider vinegar
- Salt
- Pepper
Instructions
For the mayonnaise:
In a bowl, place the egg yolk and the mustard.
Using an electric mixer or a hand whisk, beat while slowly pouring in the oil until it is fully incorporated.
Add the vinegar, salt and pepper and mix.
Set aside in a cool place and enjoy it within 24 hours.
For the coleslaw:
Clean the broccoli stalk in water.
Peel the carrot.
Grate or spiralize the broccoli stalk and carrot.
Thinly slice the red onion.
In a salad bowl, put all the vegetables, add about 100 g of mayonnaise and a tablespoon of cider vinegar. Mix well.
Taste and adjust seasoning if necessary.
Place the coleslaw in the MB Original and MB Tresor bento boxes. Add a few slices of bread covered with cream cheese, and some dried and fresh fruit of your choice.
