½ Head or White Cabbage
¼ Head Celeriac
6 Carrots
1 Onion
4 eating apples

Dressing;

2 Teaspoons seedy mustard
1 teaspoon salt
1 tablespoon Honey
Good grating of Black Pepper
6 Tablespoons White Wine Vinegar
225ml Sunflower Oil

To do this with ant ease you need to have a food processor with a slicing blade.

Trim the cabbage and cut the head into eights.
Feed these through the slicing blade in your processor.

Change the blade to the coarse grater
Peel and slice the celeriac similarly and feed that through this blade.
Peel the carrots, peel and quarter the onions, quarter and core the apples but don’t peel and feed these through the grater also.
Mix these vegetables together.
Mix well together all the ingredients for the dressing except the oil
And then blend this into the other ingredients slowly.
Then dress the salad.
I think this benefits from being made the day before as this helps to soften the cabbage a little.
I also added a few walnuts and some sunflower seeds for posh.
They are not essential but do add to the crunch.