Start by taking the egg yolk, mustard, white wine vinegar, and lemon juice out of the fridge and measure them. These ingredients will be used for the mayo that forms the base of the dressing, and as is always the case with mayo, the ingredients need to have the same temperature. This takes about half an hour.

Grate the carrots coarsely on a grater.

Wring out the grated carrots to remove excess moisture with a muslin cloth/cheesecloth.

Grate the celeriac coarsely on a grater.

Peel off the outer leaves of the pointed cabbage - it is the outer leaves we want to use in this recipe. Save the rest of the pointed cabbage and use it, for example, for these grilled pointed cabbage.

Clean the outer leaves thoroughly and chop them finely.

Now mix the mayo: Start by putting salt and egg yolk in a bowl.

Whisk this into a thick mixture.

Add mustard and white wine vinegar.

Whisk again.

Add oil little by little in a thin stream while continuing to whisk, as the mayo slowly thickens. The thickness of the mayo depends on your preferences, but it is said that a blob on a plate should be thick enough that it still has a small "peak." You can also see the recipe for my homemade mayo here.

Season the mayo with white pepper and lemon juice.

Then add white wine, sugar, apple cider vinegar, Miracle Whip, and sour cream.

Mix everything together and season to taste with salt and pepper.

Let it rest in the fridge for at least 30 minutes before serving.

I’ve used my coleslaw in both this and this burger.