Coleslaw

1. Shred the white cabbage as finely as you possibly can.

2. Salt it and leave for 15 minutes, then squeeze out the liquid – this keeps it crunchy and stops the dressing thinning.

3. Coarsely grate the red cabbage and the carrot.

4. For the dressing, mix the mayonnaise with the cider vinegar, sugar, mustard and pepper.

5. Toss the vegetables thoroughly with the dressing.

6. Chill for at least an hour before serving so the flavours come together.

Tip: This is the American mayonnaise-based version. The classic partner to barbecue, burgers and fried chicken.