Mix the cabbage, celery, pepper and spring
onions in a salad bowl. Mix the mustard, horseradish and Tabasco sauce,
then gradually stir in the vinegar with a fork and finally beat in the
oil and seasoning. Toss the salad in the dressing and leave to stand, if
possible, for at least 1 hour, turning it once or twice. Immediately
before serving, season the salad if necessary, toss again and sprinkle
with dill and cayenne.
The triple hotness in this coleslaw is
supplied by mustard, horseradish and Tabasco. This is a good salad for a
buffet table or picnic as it improves after standing in its dressing (it
could be left overnight in the fridge) and travels well in a covered
plastic bowl or box.