By William Lander, Shaun Searley and Daniel Morgenthau
You may not be expecting the word ‘overnight’ in a recipe for humble old coleslaw but it makes all the difference in preserving the crunch of your vegetables.
Peel and grate the carrots. Remove the core from the cabbage and thinly slice on a mandoline.
Tip the carrot and cabbage into a colander set over a bowl or sink and sprinkle with salt, then leave overnight to let any excess water drain.
The next morning, finely chop the herbs and combine with the remaining ingredients. Add the drained carrot and cabbage and season with salt and