1 medium size regular cabbage, sliced finely or diced
1/2 red cabbage, sliced finely sliced
3 green onions, thinly sliced
1 teaspoon pink himalayan salt, to taste
1 heaped tablespoon whole grain mustard
1/4 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon lemon pepper (optional)
1 cup whole egg mayonnaise
1 1/2 teaspoons celery seeds
1 medium carrot, julienned or grated
chopped peanuts or sliced toasted almonds, as topping
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Directions Preparation:20min › Ready in:20min
Prepare you cabbage the way you like it. Some prefer finely diced, or long thin strips. Mix the cabbage and green onions together in a bowl then set aside.
In a small bowl add your salt, mustard, apple cider vinegar, sugar and lemon pepper. Mix well with a whisk for a minute and then leave to sit for 10 minutes. When sugar is almost dissolved add the mayonnaise and mix lightly. Cover with plastic wrap and put in the fridge.
Get a flat base pan and set over your stove on medium heat. Add your celery seeds and keep them moving so they don't scorch. You only want to lightly toast until fragrant. Then add the seeds to your dressing mix, stir together and let sit for 5 more minutes.
Combine your salad with the dressing. (This only creates a light covering, if preferred make a larger batch of dressing.)
Add the grated carrot and leave to sit in the fridge for 30 minutes before serving so the flavours develop.
Garnish with sliced toasted almonds, or chopped peanuts.
By adding your grated carrot last, it won't over absorb the dressing. This is especially important if they are grated. If julienned then it isn't as much of an issue.