Shred the fennel thinly. Place in cold water for 1 hr until crisp,
then drain and pat dry. Meanwhile, bring a
large pan of water to the boil, then blanch
the shredded cabbage, white cabbage first,
in boiling water for 2 mins. Drain, then cool
quickly under cold running water. Shake dry.
Slice the celeriac thinly, then cut into sticks.
Blanch in boiling water with half the lemon
juice for 2 mins, then drain and cool under
cold water. The veg can be prepared up to
2 days ahead and kept bagged in the fridge.
When ready to serve, core and thinly slice
the apple and toss with the remaining lemon
juice. Beat together the mayonnaise, oil,
vinegar and mustard and season to taste. Mix
all the vegetables with the apple, parsley and
spring onions in a big bowl, then mix in the
dressing. Mound into a serving bowl and
sprinkle with the seed and nut mix, if using.