Celeriac and cabbage with mustard mayo

Page: www.theguardian.com/lifeandstyle/2014/jan/31/mustard-recipes-hugh-fearnley-whittingstall

| Course Type: Salads

(1 review)

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The recipe is described as "A hybrid between a classic French rémoulade and coleslaw", and that is exactly what it is. And it works.

I used my own standard whole-egg immersion blender mayonnaise with some garlic, and added some course-grain mustard afterwards (so as not to damage the grains).

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