Ingredients
1 cup each: shredded red, green and Savoy cabbages
1 cup celeriac, cut in matchsticks
1 cup fennel bulb, sliced thin
dressing:
1/3 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic
1/2 tsp Maldon salt
1 tbsp Dijon mustard
2 tbsp fromage frais or plain yogurt
1/2 tsp chilli flakes
1 tbsp blue poppy seeds
fresh ground pepper
Preparation
Prepare vegetables and place in a very large bowl. Shake up all dressing ingredients in a jar with a tight-fitting lid. Pour dressing over vegetables and toss well. Refrigerate until ready to eat, very good the next day as well!
