Mix the cabbages, carrots, apples, chilli and cayenne pepper together in a bowl. Add the mayo, sea salt, black pepper and lemon juice, and toss together to coat the vegetables and apples evenly in the dressing and seasoning.
Photo: Nassima Rothacker
Scotch Bonnet Coleslaw by Zoe Adjonyoh
London chef Zoe Adjonyoh shares her step-by-step recipe for a crunchy and fiery coleslaw from her debut cookbook, Zoe's Ghana Kitchen.
Book Credit: Zoe's Ghana Kitchen by Zoe Adjonyoh is published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk