• 8 oz / 230 g red cabbage
  • 8 oz / 230 g white winter cabbage
  • 2 carrots
  • 2 celery stalks
  • 2 shallots or 1 medium onion
  • 1 Cox’s apple
  • 2 tsp lemon juice
  • 1–2 tbsp finely chopped parsley

Salad Cream

  • 1 tsp caster sugar
  • 1 tsp mild olive oil
  • 1 tsp salt
  • scant tsp mustard powder
  • 1 hard-boiled egg yolk
  • 1 tbsp wine vinegar
  • 7 fl oz / 200 ml single cream
  • 2–3 tbsp milk


Cut the central stems out, and finely shred the cabbages. Peel and grate or shred the carrots. Trim and thinly slice the celery. Peel and finely chop the shallots or onion. Peel, core and chop the apple, and mix with the lemon juice. Mix all the ingredients together with the parsley, and then stir in some mayonnaise, a yoghurt or soured cream dressing or some authentic salad cream.

To make authentic salad cream mix the first four ingredients to a smooth paste. Sieve the egg yolk into the mixture, and blend well. Stir in the vinegar. Set the bowl over a pan of simmering water, and gradually add the cream and milk, stirring with a wooden spoon until the mixture lightly coats the back of the spoon. Cool and refrigerate until required.