Coleslaw

 

• Makes enough as side dish for about 10 
• Ingredients:
• 1 small white  cabbage
  or ½ large 
• 4 carrots peeled
• 1 large red onion 
• 1 heaped tbsp  Dijon mustard
• 75g mayonnaise
• 75g Greek yogurt 
• 2 tbsp white wine vinegar
• a few pinches of  paprika
• Salt and pepper 
• 
  

Method

• Step 1

  Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.

• Step 2

  Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. 

  
  

  • Step 3

    In a bowl whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. 

  • Step 4

    Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.