Although it’s not summer salad season, I still crave a nice, fresh crisp vegetable and even in Autumn, you can still enjoy your fresh, raw veg.

This coleslaw is great served with roast chicken, with burgers or as part of a selection of salads as a buffet.

I cooked this recently with a piri-piri marinated spatchcock chicken and served it with flatbread and hot sauce  – basically a homemade, posh kebab!

Recipe (enough for 4-5)

1/2 red cabbage, shredded

1 medium onion, finely sliced – I used white 

2 carrots, peeled and cut into fine matchsticks or grated

1 tsp salt

1 tsp caster sugar

1 tbsp white wine vinegar

2 spring onions

4 tbsp yogurt

1 tbsp mayonnaise 

1 tbsp Dijon mustard

Ground black pepper to taste

Put the shredded cabbage, sliced onions and carrots into a colander. Pour over the salt, caster sugar and white wine vinegar and toss all over the vegetables. Leave to drain for 30 minutes.

Meanwhile, mix together the yogurt, mayonnaise, mustard and pepper (to taste) in a large bowl.

After 30 minutes, rinse the vegetables under cold water and drain well. It’s even best to dry the vegetables in a clean tea towel or kitchen roll, so no water comes out and ruins the dressing by making it watery.

Mix the vegetables with the dressing well and pour into a serving bowl. Sprinkle over the spring onions and serve.