• 300 g celeriac, about ½ head, peeled and coarsely grated
• 200 g cabbage or carrot or beetroot or a mixture, coarsely grated
• Sea salt and freshly ground black pepper

Dressings

Either:

• 1 tbsp wholegrain mustard juice of ½ lemon, 4-5 tbsp mayo (or half mayo, half soya yoghurt)

or:

• 1 tbsp cider vinegar, 2 tsp Dijon mustard, 3-4 tbsp olive oil

Optional extras

• 1 tin Puy lentils, drained, a handful of chopped parsley, 1 tbsp toasted caraway seeds, or a handful of mixed toasted seeds (pumpkin, sunflower, poppy) or walnuts