5.2g (0.8g saturated)
For the salad:
For the dressing:
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.