Here's what I used:
​Ingredients:
Cooked rice (about 3-4 cups)
One apple
1/2 lemon
1-2 stalks celery
1/2 carrot
Small handful of raisins
A little chopped cucumber
Small sprig mint
​Dressing of choice

Method:
Place cooked rice in a suitably large bowl. Peel* and chop apple into small chunks. Place in a small bowl, and pour over juice of half a lemon. Toss to coat. Add to rice. 

Trim and dice the celery quite small. Peel and grate carrot. Add these and raisins or sultanas to rice, along with cucumber, if using (I added at the end as I was also making natural pickles, and couldn't fit the last 4 slices in the jar). 

Finely dice a small amount of mint (I used about four leaves) and add. 

Select a dressing and pour some over. Stir everything to combine, adding more dressing if needed. Cover and refridgerate for half an hour before serving. 

​For a dressing, a used a combination of two dressings I had in the fridge - Budget salad dressing, and Salad Mate honey mustard dressing (a new one I've found with no egg, gluten or dairy). The Budget one has some egg yolk. I need to go back to making my own dressings, but meanwhile have a number to use up. My son says he used ETA original mayo.

* Keep the apple peels and cores to make homemade apple cider vinegar. It's very easy! I put these ones into a jar in the freezer, which I will keep adding to until I have enough to make the vingar (will post instructions then). Because these are NOT organic apples, the resulting vinegar will be used for cleaning etc, not for consumption. But if they were organic/spray free, then it's easy to make an excellent vinegar for dressings etc. The reason I have put the peels in a jar before freezing, and to which I will add, is that you don't need to defrost them before starting the vinegar, which I want to do in a jar. Getting a frozen lump of apple scraps out of another container and into a jar would be a pain - hence freezing them in the container I will use to start with.

Method:
Remove outer leaves of cabbage (any type). Slice in half. Remove core and discard. Cut one half in half again - the flat edge of the now quarter cabbage is the easiest place to thinly slice cabbage from. I used half this small cabbage to make the slaw. 

Slice the cabbage as thinly as you can, then cut into lengths into the opposite direction. Place in salad bowl. 

Peel and grate carrots (I used one and a half - the half being left over from making rice salad.) Add to bowl. 

Sprinkle in any other desired ingredients - I used 1 TBSP sunflower seeds. Popular choices are green onions, raisins, various seeds, etc. 

To make a super easy slaw dressing, spoon some Budget (now called Value) salad dressing into a glass, add the juice of half a lemon, and a splash of water. Stir until smooth, adding more water if needed - the resulting mix should pour off a spoon but not be too watery. 

​Add dressing to slaw and mix thoroughly. Cover and refigerate until ready to serve.