If you can find them, fennel roots are even better than celery in this salad, but celery is specially good at this time of year.
Slice the celery across in thinnish pieces and thinly slice the red cabbage. Take the outer leaves and the roots off the spring onions and slice in small pieces using as much of the green stem as possible. Mix all together and dress with the yoghurt and mustard dressing made to the recipe given in Potato and Mushroom Salad.
© 1978 Josceline Dimbleby. All rights reserved.