This is a wonderfully simple coleslaw.  It’s perfect with barbecued meats, especially pork.  It cuts through the fattiness so well.  I was inspired by the brilliant Korean staple Kimchi, which is fermented vegetables and chilli, the same process as used in sour kraut.

Ingredients (serves 4-6 as a side dish)

• 1 small white cabbage, finely shredded
• 4-6 carrots, grated
• 5 spring onions (scallions), finely sliced at an angle
• tbsp salt
• tbsp fish sauce (nam pla)
• juice and zest of 1 lime
• 1 tsp chilli powder (ideally korean chilli powder)
• sesame seeds
• a dash of sesame oil
• 1 tbsp good quality mayonnaise

Place the shredded cabbage, salt, chilli powder and fish sauce in a sealable freezer bag, mix well and leave to ferment for 2 hours. The salt draws out the moisture and the mixture starts to soften the cabbage.

Prepare all of the other ingredients, add the cabbage mix and mix all well until combined.  Garnish with sesame seeds, a halved lime and fresh coriander leaves.

Now all you need is bbq ribs!