This creamy and crunchy salad takes no time to toss together. It goes well with barbecued chicken and seafood and also makes a good addition to MediterrAsian-style hot dogs or hamburgers.

4 tablespoons mayonnaise

2 teaspoons lemon juice

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon superfine (caster) sugar

4 cups finely shredded cabbage

1 carrot—grated

¼ red onion—finely chopped

MIX together the mayonnaise, lemon juice, mustard, salt and sugar in a small bowl until well combined. PLACE all remaining ingredients in a salad bowl. POUR the dressing over the salad and toss well to combine. COVER and leave in the refrigerator for at least one hour before serving (preferably overnight to allow flavors to develop).

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