This salad is robust enough to be made ahead of time and
transported to a picnic. Alternatively, you could transport the
vegetables and the dressing separately and combine them when you
500 gmwhite cabbage, shredded (about ¼ cabbage)1baby fennel bulb, thinly shaved on a mandolin, fronds reserved1celery heart, shaved on a mandolin, leaves picked and coarsely torn3salad onions, thinly shaved on a mandolin120 gmgood-quality whole-egg mayonnaise100 gmsour cream¼ cupfinely chopped tarragon, plus extra leaves, coarsely torn, to serveFinelygrated rind and juice of 1½ lemons1garlic clove, finely chopped
Combine cabbage, fennel, celery heart and leaves (reserve some to garnish) and salad onion in a bowl, season to taste, toss to combine.
Combine mayonnaise, sour cream, tarragon, lemon rind, juice and garlic in a separate bowl, season to taste and mix well to combine. Add to cabbage mixture, toss to combine, scatter over reserved celery leaves, fennel fronds and extra tarragon and serve.