Recipe for cabbage and bean curry salad with apple

Combine about 1 spoonful per person of (vegan) mayonnaise with a good dash or two of curry powder and a squeeze of lemon juice.

Take whole leaves from the cabbage, cut them lengthways, stack the lengths and now thinly cut so you get thin (scruffy) juliennes.

(By using whole leaves, you can keep the rest of the cabbage for longer than if you would just start cutting away, damaging the whole vegetable. Cool, right?)

Combine the cabbage julienne with the curry mayo.

Add in freshly cut apple, sliced celery stalk, cooked beans, mixed nuts (or use your favorite, walnut is great in this salad) and raisins.

If you like spicy, add some finely chopped fresh ginger. Add salt and lemon juice to taste.

Serve topped with toasted (black or white, I used black) sesame and pumpkin seeds.