Tomato Coleslaw

• ½ small white cabbage
• 2–3 new carrots
• 4 ripe tomatoes
• 4–6

Remove outer damaged leaves from the cabbage, cut the cabbage in quarters and cut away the hard core. Finely shred the cabbage crossways, rinse and shake dry, then put into a mixing bowl.

Peel and coarsely grate the carrots. Scald the tomatoes and peel the skins. Halve, deseed and coarsely chop the tomato flesh. Add the carrot and tomato to the cabbage along with the oil and vinegar dre