Asian Sesame Slaw

This was a big hit on Saturday and is a great summery salad. As there's no mayo, it's probably lower fat than traditional coleslaw - but the real reason to make it is because it's delicious and different.

Shred 1-2 large carrots and half a white cabbage. I find it easiest to grate the carrot, or shred it using a mandolin, and thinly slice the cabbage. Throw into a big bowl with plenty of lightly toasted sesame seeds. If you prefer, you could use crushed peanuts instead. Finely slice 1 chili and add to the bowl. Add 1 tsp fish sauce, 1 tsp caster sugar, and a splash of white wine vinegar, rice vinegar or lemon/lime juice. Mix, taste and if there is not enough sauce, add more of each of the ingredients. It's best to add it in smaller quantities so you don't end up with a soggy pool of vegetables at the bottom of your bowl.

To make it fancier you could add chopped fresh coriander, mint and/or spring onion.

Delicious on burgers, at BBQs, with hot dogs, as part of a packed lunch...however you like!