Creamy Yoghurt Coleslaw

Light, tangy, and creamy without the heaviness, this yoghurt coleslaw is a fresher, healthier twist on the classic mayo-based version. It comes together in minutes and is full of vibrant flavours. The perfect side to brighten up any meal.

Ingredients

• 1/4 green or red cabbage (or both!)

• 1 medium sized carrot

DRESSING

• 160g Greek yoghurt

• 3 tsp apple cider vinegar (or lemon juice)

• 1 tsp sugar

• Salt and pepper, to taste

OPTIONAL ADDITIONS

• A big pinch of finely chopped fresh herbs such as parsley or dill

• Spices such as fennel or caraway seeds

Method

1. On a mandolin, or with a sharp knife, carefully shred cabbage and carrots and place into a bowl.

2. In a smaller separate bowl make your dressing: whisk together yoghurt, vinegar or lemon juice, sugar, salt, pepper and any optional herbs and spices.

3. Pour dressing over your shredded carrot and cabbage and toss to combine. Taste and correct seasoning as desired.

4. This is best made at least half an hour before consuming and stores in the fridge for up to five days.

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