Chicken salad with chilli tahini dressing

Combine the cabbage, carrots and red onion in a large mixing bowl (you can do this in advance and cover the veg with a dampened piece of kitchen paper, then chill for up to 24 hours).

For the dressing, in a bowl, whisk the tahini with 2 tbsp cold water, then add the remaining ingredients and mix to combine. Loosen with more water if needed, aiming for the consistency of double cream. Set aside (or chill for up to 24 hours) until ready to serve.

Just before eating, mix the chicken, cashews and most of the herbs and crispy fried onions (if using) through the veg. Spoon over the dressing (start by adding ⅔ as you may not need it all), then toss together. Serve at once, scattering over the remaining herbs and crispy onions (if using).