Coleslaw

Crunchy and creamy, this coleslaw is light and healthy, and so easy to make!

SERVES 4

INGREDIENTS

3 tablespoons plain yoghurt

2 tablespoons mayonnaise

1 tsp Dijon mustard

1 teaspoon white wine vinegar (optional)

1/2 white cabbage

2 carrots

1/2 small red onion (optional) Salt & pepper

EQUIPMENT

Knife

Peeler

Chopping board Measuring spoons Large metal spoon

Grater

Mixing bowl

Small bowl

METHOD

1 Remove any tough outer cabbage leaves. Remove the central core with a knife and then place the cabbage flat side down and slice finely. Tip into the mixing bowl.

2 Peel the carrots and then grate coarsely. Add to the bowl with the cabbage.

3 Peel the red onion, if using and then dice finely. Add to the vegetables.

4 Mix together the yoghurt, mayonnaise, mustard and vinegar (if using). Season with salt and pepper and then tip into the bowl with the vegetables. Mix well with the metal spoon.

5 Eat straightaway or cover and refrigerate and eat within 3 days.

ALLERGENS

Milk, Mustard

TIP

Try adding some grated apple for some sweet crunch.