Curried celeriac, red cabbage, pear and walnut coleslaw

Method

1. Whisk the vinegar, mustard, curry powder, mayonnaise and yogurt in a large mixing bowl. Add the chopped shallots, 1 tsp salt and a few grinds of black pepper, then whisk again.
2. Using a mandoline or sharp knife, cut the celeriac into matchstick-size strips and toss with the dressing to stop them browning. Cut the pears into matchsticks (leave the skin on) and stir into the celeriac. Cut the hard core from the cabbage and discard, then finely shred the leaves and add to the bowl. Stir in the sultanas, walnuts and cornichons, then cover and chill until needed.
3. To serve, stir in all but a few pinches of the chopped parsley 
and scatter the rest over the top.