Crunchy Coleslaw Salad with Hyssop
- 1 small white cabbage – finely shredded
- 1 small cauliflower – divided into tiny florets
- 2 red onions – halved and thinly sliced
- 125 g cooked broad beans
- 4 tbs young hyssop leaves - chopped
- 6 tbs mayonnaise
- salt and fresh ground black pepper
- hyssop flowers to decorate
Mix together all the salad ingredients and serve in an attractive bowl garnished with sprigs of hyssop flowers.