Spicy peach coleslaw

Whisk mayo, a little Dijon, sambal, rice vinegar, lemon juice, a little vegetable oil and a little sugar into a dressing; no salt yet.

Quarter half a green cabbage and shave thin ribbons off the edge at a slight angle, or press a stack of leaves flat and slice thinly.

Halve freestone peaches by twisting off the stone and dice.

Toss peaches with the cabbage and freshly chopped chives; pour over the dressing and mix thoroughly.

Wrap and refrigerate about half an hour to let the flavours develop and the cabbage soften slightly.

Taste and adjust with a little salt and cayenne; serve with more chives on top.