Salted Kiss - Le Baiser salé
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COTTESLOE SALAD

14/11/2012

2 Comments

 
This salad has been inspired by Cottesloe Beach in Western Australia, the  red and orange of the sun set, the white of the sand, the salt from the sea, the green of the pines and indeed the famous Coleslaw


1/4  of a green cabbage shredded
1/4 of a red cabbage shredded
3 carrots, peeled and grated
1 celeriac, peeled and grated
3 tablespoon of home-made mayonnaise (see recipe)
2 tablespoon of whole-egg commercial mayonnaise



  1. Place the shredded green and red cabbage, carrots and celeriac in a bowl.
  2. Add both  types of mayonnaise.
  3. Season with sea salt and pepper.
  4. Toss to combine.
  5. Refrigerate until time to serve.

This salad can be made in advance and stored in the fridge with a plastic film on the top.
Can be eaten the day after but not more as the celeriac turn brown very quickly.

2 Comments
Erick et Nathalie
19/7/2014 09:28:38 pm

Bonjour,
Merci pour cette recette que j'avais oublié. Je vais la réaliser bientot pour une soirée gastronomique internationale dans un petit village catalan.
Kind regards

Reply
Leslie link
16/6/2022 04:38:56 pm

Looved reading this thanks

Reply



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