Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 225 grams | White cabbage, shredded |
| 75 grams | Brussels sprouts trimmed and thinly sliced |
| 50 grams | White radish; grated |
| 1 large | Carrot; grated |
| 75 grams | Celeriac peeled & coarsely grated |
| 3 tablespoons | Sunflower seeds |
| 5 tablespoons | Mayonnaise OR garlic mayonnaise |
Serves 3-4
Mix all the prepared ingredients together and toss thoroughly in the mayonnaise. Serve with granary bread.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias