Crunchy red cabbage slaw

• red cabbage↗300g g
• large carrot↗1

  coarsely grated

• red-skinned apple↗1

  coarsely grated

• spring onions↗bunch bunch

  thinly sliced

• mayonnaise↗2 tbsp 2 tbsp
• wine↗1 tbsp 1 tbsp

  vinegar

• extra-virgin olive oil↗1 tbsp 1 tbsp
• of mustard↗stalks from a punnet stalks from a punnet

  cress

• wholegrain mustard↗2 tbsp 2 tbsp
• roast chicken500g 500g
• a large bunch of basilleaves from
• fenugreek or corianderground

  ground

• lime↗zest and juice 1

  zest and juice 1

• olive oil↗1 tbsp 1 tbsp
• salt and pepper

  to taste

• chicken↗4

  breasts

Step-by-step instructions

1. 1

   Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.

2. 2

   Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.

3. 3

   To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.

4. 4

   To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.