Classic Coleslaw


For the salad:

  • 6 carrots, grated
  • 1 head of white cabbage, shredded
  • Salt and black pepper
  • Pinch of sugar
  • 3 tablesp. apple cider vinegar


For the dressing:

  • 150g low-fat mayonnaise
  • 50g plain natural yoghurt
  • 1 tablesp. Dijon mustard
  • 1 teasp. smoked paprika
  • Handful of fresh parsley, chopped


Place the carrot and cabbage together in a large bowl. Season with salt and pepper, then add the sugar and vinegar and toss everything together. Set aside for 30 minutes.


In a small bowl, combine the mayonnaise, yoghurt, paprika and mustard.


Add the mayonnaise mixture to the shredded vegetables. Add the fresh parsley and stir to combine and coat well.


Serve with a sprinkle of smoked paprika and fresh parsley on top.