Basil and ginger slaw

Since the onset of the latest lurgy about 10 days ago I've been making a real effort to boost my immune system by eating more raw fruit and veg. And tonight's experiment came out so well I thought I'd share it with you. (I didn't expect it to be as good, hence no photo.)

Basically it was a coleslaw with extra oomph from a clove of garlic, a good chunk of fresh ginger, some lemon juice and fresh basil. Sounds weird but it worked really well.

Coleslaw is so easy, healthy and economical to make I don't know why it's gone out of fashion. Well, actually I do. The shop-bought versions are so disgusting they're enough to put you off it for life. You can vary it endlessly depending on what you have available. I use cabbage - obviously, otherwise it wouldn't be a slaw though I have used raw sprouts - carrot, something oniony and usually a pepper. Sometimes I add a chopped apple and some herbs, as tonight. Sometimes I chuck in a few seeds. Here's the recipe:

Serves 6
1/2 a pointed hispi cabbage, outer leaves and core removed and very finely sliced
1 shallot, peeled and finely sliced
2 carrots, peeled and coarsely grated,
1/2 a green pepper, de-seeded and finely sliced
1 clove of garlic, peeled and finely grated
1 chunk of fresh ginger, peeled and finely grated
Juice of half a lemon (about 2 tbsp)
2 heaped tbsp mayonnaise
1 tbsp olive oil
3 or 4 sprigs of basil

Slice the cabbage and shallot and put into a bowl of iced water while you prepare the other veg. Mix the garlic and ginger with the lemon juice, mayonnaise and oil. Drain the cabbage and shallot and mix with the grated carrot and pepper. Mix in the mayo mix thoroughly, cover and chill in the fridge for 30 minutes to an hour. Tear the basil leaves and fold them in just before serving.

I can't help feeling this would be great with the post Christmas turkey and ham but any cold meats would be pretty nice. Feeling frugal (and lurgified) we simply had it with a baked potato.

Do you make coleslaw and, if so, what do you put in it?