Coleslaw900 gm piece white cabbage, finely shredded using a mandoline1Lebanese cucumber, thinly sliced widthways1carrot, peeled and cut into julienneDressing125 ml (½ cup) cider vinegar110 gm (½ cup) golden caster sugar1 tbspDijon mustard60 ml (¼ cup) peanut oil60 ml (¼ cup) double cream60 ml (¼ cup) sour cream
Combine cabbage, carrot and cucumber and 2 tbsp sea salt in a bowl. Stand for at least 30 minutes, or until wilted, then drain and squeeze excess liquid from vegetables.
For dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan and bring to the boil over medium heat, then simmer, stirring occasionally, for 3 minutes. Whisk in mustard and oil and pour warm dressing over vegetables and mix. Stand until cool, then stir in creams and season to taste with sea salt and freshly ground black pepper. Refrigerate until required. Serve with fried chicken.