- spring cabbage ½ head (sliced in fine threads)
- red cabbage ¼ head (coarsely chopped)
- early red onion ¼ bulb (coarsely chopped)
- carrot 1(coarsely chopped)
Dressing
- mayonnaise 60g
- plain yogurt 50g
- maple syrup 20g
- yuzu juice 20g (apple cider vinegar can be used as a substitute)
- yellow mustard 10g
- celery seed to taste
- salt and pepper to taste
- Mix dressing ingredients in a bowl.
- Add all vegetables to the dressing and mix well.
- Season with salt, pepper, and celery seeds as desired. Let sit in refrigerator for an hour and it’s ready to serve