600g sweetheart cabbage roughly chopped
1 handful of radishes, trimmed and chopped
3 sticks of celery, trimmed and chopped
2 handfuls of walnuts, roughly chopped
6 large tbsp full fat Mayonnaise
2/3 tsp dijon mustard
Ground black pepper and sea salt to taste.
In a large bowl, mix together the chopped ingredients.
In a separate dish mix together thoroughly the dijon mustard and mayonnaise. Then pour over the salad and stir in with a large spoon until everything is evenly covered.
Serve immediately with barbequed meats or veggie burgers, steak or roasted chicken breast.
Store covered in the fridge for up to 2 days.
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