Finely shred a pointed cabbage and place in a mixing bowl, along with a large shallot, finely sliced. Sprinkle with a little salt and 3tbs cider vinegar, mix well and let stand for an hour.

Add 1tbsp sugar, 1tbsp dijon mustard, 3tbsp soured cream, 1tbsp olive oil, and 2tbsp finely chopped dill. Mix well. Season with pepper and scatter some extra dill overtop.