The Organic Pantry

This recipe is from EarthShare subscriber and director, Julie Adam. It's excellent for utilising Jerusalem artichokes and red cabbage if you don't like them cooked. They are both delicious raw.
3 large Jerusalem artichokes, peeled and grated
1 small red cabbage, finely shredded
1 large eating apple, grated
1 small onion, grated
3 cloves garlic, grated
a few oz chopped walnuts

Dressing:
Juice of half a lemon
good splash of olive oil
1 tbsp creme fraiche
1 tsbp mayonnaise
1. Mix the dressing ingredients together.
2. Mix the veg well then pour over the dressing.
After a short while the salad looks very pretty in shades of colour from pale pink to bright purple!