chopped mint And for the dressing: - 150ml of good olive oil (or grapeseed oil, which I also like - "nutty") - The juice of a couple (or three) juicy lemons - roll them on a board first to extract maximum juice! - A generous teaspoonful of mustard - A garlic clove, peeled and flattened a bit - A decent pinch of salt - A good grind of pepper - A teaspoonful of sugar, to taste Shred the cabbage, carrots, apple and spring onions into a large bowl - the finer the better, really - using a mandolin gets good results. Throw in the chopped coriander, and dry fry the seeds in a hot pan until you can just smell them giving off a nutty, sweet aroma - chuck 'em in the bowl. Now, the dressing - add the oil, juice, mustard, garlic and seasoning to a small jar - and give it a good shake, emulsifying the oil, imparting the garlicky flavour (subtly), and getting the seasoning to dissolve a bit. Taste it, and adjust the seasoning - you may need a little more sugar, salt, pepper - or all three. If you like, add a little water and give it another shake - sounds a bit gross, but you probably won't notice, and it makes it go a bit further. Now - toss the dressing over the salad - you might like to remove the garlic clove first. Mix it through, and let it "rest" for 10 or