Sweet & sour rainbow slaw

• red and white cabbage↗450g g

  (a mixture), very thinly sliced

• carrots↗2

  peeled and sliced into thin matchsticks

• small red onion↗1

  finely chopped

• celery↗1

  heart, thinly sliced

• radishes↗8

  topped and tailed, then thinly sliced or quartered

• red pepper↗1

  cored, deseeded and thinly sliced

• white wine vinegar↗2 tbsp tbsp
• lemon↗juice 0.5

  juice 0.5

• light brown soft sugar↗2 tbsp tbsp
• mustard powder1 tsp tsp
• yellow mustard seeds½ tsp tsp
• celery seeds½ tsp tsp
• poppy seeds↗½ tsp tsp
• vegetable oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.

2. 2

   To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.