Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

Ingredients

　　1/3 head red cabbage, coarsely grated

　　1 garlic clove, crushed

　　1 red chile, finely chopped (keep the seeds if you like it hot)

　　8 scallions (spring onions), finely sliced

　　1 handful cilantro, leaves picked

　　1 1/4 cups (300 ml) white wine vinegar or apple cider vinegar

　　Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.