best asian coleslaw

If you like a fresh tasting salad, to eat on its own, or with a bbq, this straightforward recipe is for you. Quick to make, it has zing, freshness and a wonderful kick. And no fat. It is an asian coleslaw, and I've just eaten a bowl that was still delicious after four days.

There's nothing more to say, apart from that everyone who tastes it loves it, and somehow there is never enough.

I like to add corn from a freshly cooked ear of corn, hot, to some salad that has been sitting for at least half an hour, letting the juices flow. The hot sweet crunch of the corn is a lovely clincher to the salad, and once it cools it is still a terrific addition.

Recipe - enough for four

Ingredients

SALAD

• 1/2 small white cabbage
• 2 large carrots
• 1/2 onion
• 1 fresh red chilli
• big handful fresh coriander
• small handful fresh mint
• 1 clove garlic
• 2 tbsp thai fish sauce (replace with soy if vegan)
• juice of 1 lime (enough for at least 5 tbsp)
• 1 tsp sugar

METHOD

• finely shred the cabbage
• peel and grate the carrots
• finely dice the onion
• crush and peel the garlic and chop finely
• deseed the chilli and chop finely
• finely chop the stems of the washed coriander and shred the leaves
• take the mint leaves off the stems and shred finely
• put everything in a bowl and add the fish sauce, lime juice and tsp of sugar
• stir, mixing thoroughly

Cook the ear of corn, in boiling water for 10m, (3 minutes in the microwave within its husk or under a damp cloth) then slice off the corn and add to the salad.

Delicious. If I say so myself.