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
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.
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.
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