Serves 10
This recipe is taken from Delia Smith's Christmas
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| Ingredients |
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| 8 oz (225 g) celeriac, peeled and coarsely grated | | 8 oz (225 g) carrots, peeled and grated | | 8 oz (225 g) white cabbage, finely shredded | | 6 spring onions, finely chopped (including the green parts) | | For the dressing: | | 5 fl oz (150 ml) soured cream | | 2 cloves garlic, crushed | | 2 level tablespoons mayonnaise | | 2 level tablespoons natural yoghurt | | 1 level teaspoon mustard powder | | 2 tablespoons olive oil | | 1 tablespoon white wine vinegar | | 1 tablespoon lemon juice | | salt and freshly milled black pepper | | To garnish: | | poppy seeds | | Equipment |
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Method
Begin by combining the soured cream with the garlic, mayonnaise, yoghurt and mustard powder. Then mix together the oil, vinegar and lemon juice, and gradually whisk these into the soured cream mixture. Finally taste and season with salt and pepper.
Next, to prepare the salad, simply combine all the grated, shredded and chopped vegetables in a bowl, then pour over the dressing and toss with forks to mix thoroughly. Taste at this stage, as it may need more seasoning, then cover and chill. Toss again and sprinkle with poppy seeds just before serving.
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