Ingredients
Dressing:
- 250g mayonnaise (for a lighter version use 125g mayo, 125g creme fraiche or reduced fat plain yoghurt)
- Zest and juice of 1 unwaxed lemon
- 2 tablespoons of wholegrain mustard
- 2 tablespoons white wine or cider vinegar
- 1/2 teaspoon of salt (more or less to taste)
Salad:
- Half a white cabbage (or 1/4 red and 1/4 white)
- 4 medium carrots, peeled and grated
- 1 large red onion, diced or grated
- 2 sticks celery, thinly sliced
Method
-
Combine all the dressing ingredients
- Add the salad ingredients, adjust seasoning to taste and combine well
- Refrigerate in a covered container
