This is a great salad with refreshing flavours and perfect to accompany the warm weather.  Don't forget to add vegetables of your choice to this salad. Let it marinate for at least 15 minutes so that the dressing not only flavours the outside but penetrates the centre.
Serves 6-8

Handful sprouts
1 bunch spring onions, trimmed and sliced
4 medium carrots, peeled into thin strips
1 new season cabbage

For the dressing
2 Tbsp soy sauce
1 Tbsp honey
1 garlic clove, finely chopped
1 Tbsp finely chopped ginger
2 Tbsp rice wine vinegar, white wine vinegar or lemon juice
2 Tbsp sesame oil
2 Tbsp olive oil

To finish
Handful fresh coriander, or a little mint roughly torn
Squeeze lemon or lime juice

Remove the tough outer leaves from the cabbage, cut into quarters and slice as finely as possible.
Place the shredded cabbage, spring onions and carrot strips into a large bowl.
Mix all the ingredients together until well combined and the honey has dissolved.

Pour the dressing over the vegetables and toss thoroughly. Leave for 10-20 minutes to soften and marinate.

Serve the coleslaw with coriander and a little sprinkle of citrus juice!