Four Star Slaw
The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting coleslaw that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.
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This recipe is taken from Delia Smith's Christmas
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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A great salad that can easily be served on its own, with crusty bread. You can use whatever ingredients you like but avocado, garlic sausage, mushrooms and lettuce are Delia's preferred combination.
Brown rice is packed with good nutrition, so enjoy feeling virtuous with this tasty and easy low-fat vegetarian salad, ideal for lunch or as part of a buffet.
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
This is an excellent way to serve rice, cold at a buffet party or warm with barbecue food.
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
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