This easy coleslaw recipe has a bright pop thanks to the capers. I make it a lot in the summer to serve with BBQs or to put in soft bread rolls with pulled pork or chicken. There are two keys to making this coleslaw fantastic: 1) Slice the cabbage as thinly as you can – this will improve the texture. 2) Let the coleslaw sit for at least 30 minutes before serving so that the flavours develop properly. I use a julienne peeler for the carrots as it’s the easiest way to get equally-sized ribbons of carrot. They’re very cheap to buy and so useful in the summer.

INGREDIENTS
half a sweetheart cabbage
1 large carrot
2 tbsp capers
2 tbsp Greek or plain yoghurt
2 tbsp mayo
1 tsp olive oil
1 tsp caper brine
1/4 tsp salt

special equipment: julienne peeler

• Take the core out of the cabbage half and discard. Cut the cabbage into really thin strips. This makes a big difference to the texture of the coleslaw. Use a julienne peeler to make ribbons of carrot. Pop the cabbage, carrot and capers into a mixing bowl.
• In a separate bowl mix together the yoghurt, mayo, caper brine and salt then add to the mixing bowl and toss everything together thoroughly – this will take a minute or two to make sure everything is coated. Pop the mixing bowl into the fridge for at least 30 minutes then transfer to a serving dish.