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
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
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.