Coleslaw

Peel the carrots and take the excess leaves off the cabbage, then cut both into tiny flat squares and chunks rather than shreds, which stay crisper longer.

Mix the QP mayo, vinegar, sugar, sesame oil, MSG and a pinch of salt for the dressing.

Pour the dressing over the cabbage and carrots and let it sit so the flavour penetrates the vegetables and softens them a little; coleslaw is better marinated than freshly made.