Remove the hard stem base from both cabbage quarters, along with the outer leaf if it is limp or discoloured. Finely slice the cabbages from the pointed end down to the stem base. Put the shredded cabbage into a large bowl.
Peel and coarsely grate the carrot and add to the bowl with the sliced chilli, chives and sesame seeds. Tumble everything together.
To make the dressing, put all the ingredients into a small bowl and stir to combine.
Add the dressing to the veg, mix together, then allow the salad to sit for 5 minutes. Toss the salad once more before serving.
¼ red cabbage
¼ white cabbage
1 large carrot
1 medium-hot or mild chilli, to taste, deseeded and finely sliced
A small bunch of chives, chopped
10g sesame seeds, toasted
For the tamari and ginger dressing
1 garlic clove, finely grated
25g fresh ginger, finely grated
2 tbsp tamari (or soy sauce)
Finely grated zest and juice of 1 lime
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