Tangy cabbage slaw

Method3 steps

1. 1

   Step 1: Wash the lemon, finely zest it and squeeze its juice. Whisk all the mayonnaise (250 ml), lemon zest and juice, cider vinegar (2 tbsp), wholegrain mustard (2 tbsp) and celery salt (1 tsp) together in a small bowl. Season with ground black pepper and taste before adding any of the separate extra dressing salt.

   Uses 250 ml mayonnaise for dressing · Zest and juice of 1 lemon for dressing · 2 tbsp cider vinegar for dressing · 2 tbsp wholegrain mustard for dressing · 1 tsp celery salt for dressing · Extra salt for dressing, only if needed after celery salt · Ground black pepper for dressing, to taste

2. 2

   Step 2: Remove damaged leaves and trim the tough cores from both cabbage (¼ head) quarters, then wash and finely shred them. Peel and grate both carrots (2); peel and dice the onion (1), and wash and thinly slice both celery stalks (2). Toss all the prepared vegetables with the complete dressing until evenly coated. Cover and refrigerate until chilled.

   Uses All prepared dressing · ¼ head white cabbage, finely shredded in step 2 · ¼ head red cabbage, finely shredded in step 2 · 2 carrots, grated in step 2 · 1 onion, diced in step 2 · 2 celery stalks, sliced in step 2

3. 3

   Step 3: Keep the covered slaw refrigerated until ready to serve, making it up to one day ahead if needed. Stir the chilled slaw before spooning it into a serving bowl and portion as desired.

   Uses All chilled prepared slaw