This is a great make-ahead salad, perfect for a party buffet. I usually add the dressing just before I serve it and keep the spring onions in a sealed plastic bag separate from the celery and red cabbage so they don’t overpower the flavour if you make it the day before. I usually make this at Christmas as it’s my Dad’s favourite but I made it for him on Father’s Day this year and it worked really well with BBQ food too. So, it’s easy and delicious any time of the year!
- Salad: a head of celery, a small red cabbage, 2 bunches of spring onions – all sliced thinly.
- Dressing: 2 tbsp mayonnaise, 3 tbsp natural yoghurt, 2 tsp brown French mustard, a pinch of Maldon salt and 10 turns of black pepper.
To make…
- Chop and mix! Simple, tasty, quick. My three favourite words when it comes to food.
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