Cabbage, apple, mint and sesame

Use whatever cabbage you like, or a mix of several types (I used half Savoy cabbage and half firm white cabbage), but if you use red cabbage, be aware that the colour may seep into the other ingredients, so serve it as soon as you’ve made it. Choose an apple that suits your mood – some are sweeter than others – or replace with pears or nashi. A mandolin or the slicing blade in a food processor will help get the slices as thin as possible.