method
1. Mix the cabbage, celery, pepper and spring onions in a salad bowl.
2. Mix the mustard, horseradish and Tabasco sauce, then gradually stir in the vinegar with a fork and finally beat in the oil and seasoning. Toss the salad in the dressing and leave to stand, if possible, for at least 1 hour, turning it once or twice.
3. Immediately before serving, season the salad if necessary, toss again and sprinkle with dill and cayenne.
This is a good salad for a buffet table or picnic as it improves after standing in its dressing (it could be left overnight in the fridge) and travels well in a covered plastic bowl or box.
serving amount
serves 6
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