Cabbage, carrot and coriander slaw

Serves 4-6

You will need:

• ¼ of a small white cabbage

• ¼ of a small red cabbage

• 2 large carrots

• 1 red onion

• 1 stick celery

• 200ml mayonnaise

• 1-2 tablespoons Dijon mustard

• Juice of ½ a lemon

• 2 tablespoons chopped fresh coriander

• Sea salt and freshly ground black pepper

1

Peel the outer layers from the white and red cabbages, then use a sharp knife to remove the core of each one. Slice the cabbages across the grain very thinly, or use a food processor to do this.

2

Put the sliced cabbage in a bowl and grate in the carrots. Cut the red onion in half and slice it thinly, then add the sliced onion to the bowl. Peel the outer layer from the celery and slice it thinly. Add to the bowl.

3

Next, make the dressing. Put the mayonnaise in a separate bowl and whisk in the Dijon mustard and some of the lemon juice — you might not need all of the lemon juice. Add in the chopped fresh coriander and season to taste with some sea salt and freshly ground black pepper.

4

Mix the dressing into the prepared vegetables in the bowl, taste again for seasoning, adding more sea salt and freshly ground black pepper if necessary, and serve. (This slaw can be made earlier in the day, and kept in the fridge until needed.)