Once prepared, allow the coleslaw to sit, covered, for 15-20 minutes to allow the flavours to mingle and the cabbage to soften ever so slightly.

Ingredients

• 1 small swede, thickly peeled
• 1 carrot, peeled
• ¼ small cabbage, finely shredded
• 1 red capsicum, deseeded and diced or sliced
• 2-3 spring onions, trimmed and finely sliced
• 1-2 red chillies, deseeded and finely diced
• 1 teaspoon cumin seeds, toasted
• ¾ cup your favourite mayonnaise
• ½-1 teaspoon ground cumin
• 1 teaspoon dried dill, optional

Method

1. Coarsely grate the swede and carrot.
2. In a large bowl toss together the swede, carrot, cabbage, capsicum, spring onions, chillies and cumin seeds.
3. For the dressing, stir together the mayonnaise, ground cumin and dried dill, if using. Toss through the salad ingredients and season with salt and pepper, if wished.

Cooks Tips

- Replace dried dill with about 1-2 tablespoons of chopped fresh dill. - If you do not have cumin seeds, use 1½-2 teaspoons ground cumin. - Peel swedes thickly as the outside layer can be bitter.