Four Star Slaw
The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting salad 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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