– 1 broccoli – 1/5 purple cabbage – 1/4 napa cabbage – 1 carrot – 1 tsp. celery seeds – 2 tbsp. seeds – 1 tsp. olive oil – 1 tbsp. honey – 1/3 cup mayonnaise – 1/5 cup apple cider vinegar – salt – pepper to taste – dill (optional) – parsley (optional)
1. Peel and grate the carrots.
2. Cut the broccoli florets into soft, tender pieces, preferably using scissors.
3. Thinly slice the purple cabbage, add a pinch of salt, and rub lightly.
4. Cover the bowl and refrigerate for 1 hour to marinate the fruit in the dressing, enhancing the flavors.
Prepare the dressing by grinding the celery seeds in a mortar. Mix the olive oil, mayonnaise, vinegar, honey, salt, and ground seeds until combined.
Combine the purple cabbage, Napa cabbage, broccoli, and carrots with the dressing. Let the salad sit in the refrigerator to infuse for 1-2 hours.
Transfer the finished salad to a serving plate, sprinkle with toasted seeds from a dry pan, add herbs for garnish, and serve.