Overnight coleslaw

Slice 1 medium cabbage (you need about 500ml), thinly slice 1 white onion and 5 radishes, and mix well with 125ml sugar in a shallow bowl. Bring 180ml rice wine vinegar, 45ml sesame oil, 5ml mustard powder and 3ml anise to the boil and pour hot over the cabbage. Seal the bowl with cling film and refrigerate for at least 3 hours or overnight. Drain the sauce and season to taste with salt and chopped fresh coriander.