Using just a few store cupboard ingredients, Martin Wishart's recipe is a simple twist on coleslaw, elevating plain old white cabbage to a superb side dish. Serve with barbecued meats such as lime marinated flank steak.
Star the coleslaw by discarding any damaged cabbage leaves, cut into quarters and shred as finely as possible. Place in a bowl of ice cold water along with the onion and leave for a few minutes
