Mowgli Slaw

Sharp, crunchy slaw

Dressing
The dressing is key for this slaw - you can use it as a general salad dressing as well.

100 ml vegetable oil
½ tsp black mustard seeds
20 g date molasses*
2 tbsp white wine vinegar
Pinch of salt
½ tsp caster or granulated sugar

Heat half the vegetable oil in a small non-stick frying pan, over a medium heat. When the oil is hot, add the mustard seeds and fry until they pop and turn grey. Set aside and allow to cool completely

Once the oil is cool put all of the ingredients together in a bowl and whisk vigorously until everything is combined. The dressing will keep in a sealed jar in the refrigerate for a week.

• I have also used pomegranate molasses which works just as well, although you may need to add a little more sugar with those.

Slaw ingredients
1 small red cabbage, quartered cored and finely sliced
2 small red onions, thinly sliced
1 large red chilli, deseeded and thinly sliced
150 g raisins
1 bunch fresh coriander roughly chopped (leaves and stalks)
Salt to taste (just a pinch)

Combine the slaw ingredients in a large bowl, add the dressing and the salt, mix well and leave to stand for 15 minutes before serving