Cabbage and carrot coleslaw

A discovery: vegetarian salad described as Irish in origin and common across English-speaking countries. Fresh, without added oil, with tasty dressing. Use red cabbage or mixed white and red. Lovely with meat, chicken or fish or in burgers.

INGREDIENTS

500 g WHITE OR RED CABBAGE

150 g CARROTS

1 SPRING ONION (or shallot or red onion)

DRESSING

150 g NATURAL YOGHURT

1 TEASPOON OF MUSTARD

1 TEASPOON OF SUGAR

2 TABLESPOONS OF WHITE VINEGAR

3 TABLESPOONS OF MAYONNAISE

CHIVES

SALT

PEPPER

I mandoline cabbage, julienne carrots and finely slice spring onion.

I combine.

I mix yoghurt and mayonnaise for dressing.

I add mustard and sugar.

Vinegar.

Salt and pepper.

I chop chives.

I mix thoroughly.

I pour dressing over vegetables.

I combine and refrigerate if not eating immediately.