Taco slaw with pink pickled onions

Method

1. Put the sliced red onion in a heatproof bowl, cover with boiling water for 20 seconds, then drain well and return to the bowl. Squeeze in the lime juice, then add the garlic, cumin seeds, chipotle flakes (if using), sugar and a big pinch of salt. Stir well, then set aside for at least 20 minutes to quick-pickle.
2. While the onion pickles,put the shredded cabbage and carrot in a colander. Add the finely chopped jalapeño and a good pinch of salt then scrunch together and set aside for 10 minutes to drain.
3. Squeeze the cabbage mixture to remove excess water, then put in a mixing bowl. Add the pickled onions, along with the pickling lime juice. Sprinkle in a handful of finely chopped coriander, drizzle in the rapeseed oil, give everything a mix, then taste and add extra salt if needed.
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