Instructions
step 1 Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously. step 2 Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.
Recipes
- 250ml Mayonnaise
- Zest and juice of 1 Lemon
- 2 tablespoons Cider Vinegar
- 2 tablespoons Wholegrain Mustard
- 1 tsp Celery Salt
- 1/4 White Cabbage
- 1/4 Red Cabbage
- 2 Carrots
- 1 Diced Onion
- 2 sliced Celery