Ingredients

2 tsp black mustard seeds

100ml white wine vinegar

1 tsp sweetener

1 garlic clove, crushed

½ tsp ground cumin

¼ tsp mustard powder

½ tsp dried red chilli flakes

Juice of ½ orange

Salt and freshly ground black pepper 3 large carrots, peeled and coarsely grated

½ red cabbage, finely shredded

1  red onion, halved and thinly sliced

2  tbsp roughly chopped fresh coriander leaves

2 tbsp roughly chopped fresh mint leaves

Method

1.           Place a frying pan over a medium heat and toast the mustard seeds for 1 minute. Transfer to a bowl with the vinegar, sweetener, garlic, cumin, mustard powder, chilli flakes and orange juice. Season well and stir.

2.           Put the carrots, cabbage and onion on a serving plate. Pour the dressing over the vegetables, toss to mix, then cover and chill for 3-4 hours, or overnight if you can.

3.           Scatter over the coriander and mint, and toss well before dividing between four plates to serve.