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
- Place the shredded green and red cabbage, carrots and celeriac in a bowl.
- Add both types of mayonnaise.
- Season with sea salt and pepper.
- Toss to combine.
- 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.