Autumn Cole Slow Salad

The traditional recipe for cole slow salad is made with shredded cabbage and carrots. If we rethink this dish a little according to seasonality, including parsnips, beets and celery in it, we get the perfect winter combination, and seeds, red cabbage and apples of the new harvest are good for autumn (you can even add one soaked one).

Ingredients

• 50 g of a mixture of seeds (sunflower, pumpkin and flax)
• 1 medium celery root
• 3 medium carrots
• half a head of red cabbage
• 2 sweet and sour apples
• 150 g natural yoghurt
• 2 tbsp. l. dijon mustard
• 2-3 sprigs of parsley
• salt

Directions

1. Fry the seeds in a dry frying pan until light golden brown.
2. Cut celery, carrots and cabbage into thin strips. Cut the apples into 4 pieces, core them and also cut into strips.
3. Whisk all the dressing ingredients.
4. Combine all prepared vegetables and apples. Refuel. Sprinkle with seeds and serve.