Our healthier take on classic coleslaw is crunchy and tangy but packed with flavour. Prefer different veggies? No problem, swap out what you don’t like for what you do.
- Half a red cabbage
- 2 carrots
- Half a red onion
- ½ small bunch of fresh herbs such as parsley, coriander, dill or chives (Dried herbs are good too)
- ½ tbsp Dijon mustard
- 25g light mayo
- 25g fat-free yoghurt
- 1 tbsp white wine vinegar
- A pinch of paprika
- Salt and pepper for seasoning
Remove the outer leaves of the cabbage and wash it.
Cut in half and remove the stem.
Place the cut side facing down and roughly chop the cabbage. Keep dicing until it’s in fine shreds.
Put into a bowl.
Peel the carrots and grate into chunky shreds. Mix into a bowl with the cabbage.
Finely slice the onion and chop up the herbs.
Add to the bowl and mix it up.
In a separate bowl, mix the mustard, mayo, yoghurt and vinegar. If you’re using dried herbs, add these in now to let them soften slightly.
Season to taste.
Add the dressing to the vegetables and mix well.
Sprinkle the paprika and serve.