Homemade red cabbage coleslaw
SERVES 8
Easy to make, fresh and delicious, this coleslaw is cheaper than shop-bought varieties and will serve more people
YOU WILL NEED
1 small red cabbage, about 500g 4 carrots, shredded or grated
1 bunch spring onions, trimmed and sliced
20g pack fresh dill, roughly chopped 85g Greek yogurt
30g mayonnaise
1tbsp sherry or white wine vinegar 1tbsp Dijon mustard
HOW TO DO IT
1
Remove bruised or damaged outer leaves from the cabbage, then cut it in half. Using a sharp knife, cut out the dense core and discard. Lay the cabbage cut side down on a chopping board and slice as thinly as possible. You could do this in a food processor or mandoline.
2
Put the cabbage in a large bowl with the carrots, spring onions and dill, reserving a little to sprinkle on top.
3
In a separate bowl, mix the yogurt with the mayonnaise, vinegar, mustard and a little salt and pepper. Stir through the vegetables and spoon into a serving dish. Scatter over the reserved dill and serve.
TIP IF YOU PREFER, YOU CAN SWAP THE RED CABBAGE FOR WHITE CABBAGE AND THE DILL FOR ANOTHER SOFT HERB SUCH AS BASIL OR PARSLEY. THE COLESLAW CAN BE MADE THE NIGHT BEFORE AND STORED IN A SEALED CONTAINER IN THE FRIDGE.