This is a regular in my kitchen, made on a Sunday for a strong start to the week. I store it in the fridge in my IKEA metal bowl which keeps the cuts crisp over the days ahead. I take shredded cabbage as my base, always hand sliced for a more elegant finish, and then pick and choose seasonal veg, thinking crunch and flavour to take it up a gear. No mayo dressing on this stylish slaw. Instead, I recommend my honey mustard dressing, made with 1:3 ratio acid to oil plus a good dollop of Dijon mustard, runny honey to taste and salt to season.

Source

Half a red or white cabbage

4 carrots, grated

2 tbsp raisins

2 spring onions, finely chopped

Fresh dill, leaves picked – or any other leaf herb of choice

A handful of walnuts or pecans

A handful of radish, finely sliced

Action

Combine prepared ingredients all together in a large metal bowl and store in refrigerator for up to three days. Dress in portions as required.