Oxford SlowFoodStudent

1. Finely chop half a head of small, tightly packed white cabbage.

2. Grate two/three carrots.

3. Mix the carrot and cabbage together and add the juice of half a lemon. Season with salt and pepper OPTIONAL - rub the bowl with a clove of garlic beforehand.

4. Mix in 100-150ml mayonnaise OPTIONAL - use homemade mayonnaise http://oxford-university.slowfood-student.org.uk/node/14

5. Serve with bread or as an accompniment.