Recipe for coleslaw

The quantities here are very tentative, so you'll have to use your own cooking feel - and be very generous with everything.

Cabbage, let's say one big one, or smaller parts of different kinds
Onions, let's say two
Apple, one
Carrots, three
Celeriac, one
Flaxseed, approx. 2 tbs.
Olive oil, quite a lot. Extra virgin; the point is to have the real olive oil flavor.
Vinegar, normal or apple, or both, but don't use balsamic.
Soy milk, about 1/2 cup, not sweetened! If not the coleslaw comes out gross.
Mustard
Paprika
Nutmeg
Salt

Put the flaxseed (ideally it should be ground) in a pot, add water, but not too much, like 2-3 cm of water in very small pot. Bring to boil and let it boil softly for a good five minutes. You might need to add a bit of water if it evaporates. The point is to have a thick gelatinous substance. Once you have this substance, empty it out into a big salad bowl. Add olive oil, plenty of it. Don't worry about limiting fat; fat is pretty and olive oil is healthy. Add some of the soymilk. Blend well; it should be a bit frothy. Add the rest of the soymilk, along with the mustard, vinegar, salt, paprika, nutmeg, and blend again. Now you have your sauce, and can just add the rest of the ingredients to it. There should be a copious amount.

Thickly shred the cabbage. Add to sauce. Cut carrots, celeriac, and apple, in small pieces, and add. Shred or finely chop the onions, add.

Toss the coleslaw, then let it sit (preferably refrigerated) for at least an hour, then eat.