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