Autumn coleslaw with red cabbage, carrots and apples

• handful of mixed seeds

  (used sunflower, flax and pumpkin)

• a drop of tamari↗
• low-fat natural yogurt↗4 ст. л. tbsp
• mayonnaise↗3 ст. л. tbsp
• Dijon mustard↗2 ст. л. tbsp
• flat parsley↗3 ст. л. tbsp

  chopped

• celeriac↗1

  peeled, cut into matchsticks or grated

• carrots

  peeled, cut into matchsticks or grated

• red cabbage

  extremely thinly sliced

• apples↗2

  thinly sliced

Step-by-step instructions

1. 1

   Heat a pan, add a handful of mixed seeds and toast them over medium heat until golden. Add a drop of tamari, stir quickly and transfer the toasted seeds to a separate bowl.

2. 2

   In a large bowl combine the yogurt, mayonnaise, Dijon mustard and chopped parsley. Add the sliced celeriac, carrots, ultra‑thin red cabbage and apples, mix well, season to taste, sprinkle with the toasted seeds and serve immediately.