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