1 small carrot, peeled and grated roughly

1/4 white cabbage, thinly sliced around 1/4-1/2 shallot, either grated or finely chopped

• mix them together and then add a generous glug of extra virgin olive oil, and some white wine or apple cider vinegar; season with sea salt and freshly ground pepper • stir together and leave to stand for an hour or so • just before serving, stir in a generous tablespoon of mayonnaise