Cabbage salad

Slice the cabbage as finely as you can, then toss it with a little salt and massage it for a minute or two. Leave it for 10 minutes, then squeeze or drain off any liquid before adding the dressing.

For a tangy slaw, toss finely shredded cabbage with the dressing and leave it for 20–30 minutes so it softens slightly. Add crunchy extras such as apple, seeds or croutons just before serving.

Keep it covered and chilled; dressed cabbage salad is best eaten within 1–2 days, as it softens and releases liquid. Store shredded cabbage separately from the dressing if you want it to stay crisp for longer.

Its fresh crunch works alongside grilled sausages, burgers, roast meats or fish, and it is a classic filling for tacos and pulled-pork sandwiches. A sharp vinegar dressing cuts through rich or smoky flavours.

White and green cabbage both make crisp, mild salads; red cabbage gives a firmer bite and vivid colour. Remove the thick central rib from large leaves, then slice the leaves very thinly.

Coleslaw is a type of cabbage salad, usually made with shredded cabbage and a creamy mayonnaise-based dressing, sometimes with carrot. Cabbage salad can also be dressed with vinegar, lemon or oil, and need not include other vegetables.

Yes. Toss shredded cabbage with vinegar or lemon juice, a little oil, salt and pepper; mustard or a spoonful of yoghurt can add body. Let it stand for about 20 minutes before serving.