Here’s an attempt to write down something I make, with some variants you might like. I think the proportions will probably work but I just do it by feel… so please check for balance and taste!

Alison

• 3 cups purple cabbage, shredded

• 3 cups white cabbage (or just more purple), shredded

• 1 cup grated carrot

• 1 cup coriander leaves, chopped

• 1-2 cups bean sprounds (optional - or put in some other thing like fine cucumber julienne, or shredded fennel)

• 2 spring onions, finely sliced (optional)

Toss all the veges first, then add the dressing and stir through.

Dress with mayonnaise or vinaigrette. Two options:

1. Lime Vinaigrette — see also below

2. Vegan Mayonnaise

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Lime vinaigrette

Put all this in a jar with a tightly closable lid then shake it to emulsify

• 1 teaspoon white wine vinegar

• 1 tablespoon lime juice (juice of 1 lime?) or lemon is also good grated lime rind if you can be bothered

• 2 Tablespoons of good olive oil (might need more)

• a tiny bit of chopped chilli (fresh if you have it)

• splash of soy sauce or salt to taste

Alison