ingredients
serves 6
1/2 white cabbage, cored and shredded
2 celery sticks, finely sliced
1 green pepper, seeded and finely sliced
4 spring onions, shredded
30 ml (2 tbsp) chopped fresh dill
cayenne pepper
for the dressing
15 ml (1 tbsp) Dijon mustard
10 ml (2 tsp) creamed horseradish
5 ml (1 tsp) Tabasco sauce
30 ml (2 tbsp) red wine vinegar
75 ml (5 tbsp) olive oil
salt and ground black pepper
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.
