Red cabbage makes an unusual change from white in this coleslaw and you'be surprised at how tender it is.
serves 6 - 8
1/2 red cabbage, very finely shredded
1 tbsp salt
8 oz (225 g) seedless white grapes, halved
3 oz (75 g) dried apricots, sliced
2 oz (50 g) hazelnuts, halved Dressing:
4 tbsps oil
2 tbsp wine vinegar
pinch of dry mustard
pinch of sugar
1 tsp lemon juice
1. Layer the cabbage and salt alternately into a large bowl. Cover and leave to stand for 4 hours. Rinse the cabbage to remove excess salt. Drain.
2. Stir in the fruit and nuts. Whisk all the dressing ingredients together until evenly blended. Season with freshly ground black pepper.
3. Toss the dressing through the salad and check the seasoning before serving as a side dish.