Start with homemade mayonnaise (or store-bought). Combine the egg yolk, mustard, and vinegar in a small bowl.

Gradually drizzle in the olive oil while you mix using an electric hand mixer or immersion blender. If you do not have one, you can whisk the mixture using a small whisk, but this will take a little longer. The mixture will eventually become a thick, creamy mayonnaise – but it is essential to add the oil in gradually to avoid
the mixture splitting.

Season with salt as needed, then set 9 oz aside for use in this slaw. You can store the remaining mayonnaise in the fridge for other use (but it should be used within 3 days).

Prepare your ingredients: slice the cabbage very thin, slice the carrot into matchstick-thin pieces and chop the drained, canned pineapple as small as possible.

Place all the ingredients into a large bowl and add the mayonnaise and apple cider vinegar.

Toss well to combine and taste the slaw to see if you want it sweeter. If you do, sprinkle in a teaspoon of sifted confectioners’ Swerve® and mix well to combine.

Transfer the slaw into your serving bowl and sprinkle on some chopped herbs (or the green ends of salad onions, as pictured) for a pretty presentation.