Light Coleslaw

Ingredients

• 300g white cabbage, finely shredded
• 150g red cabbage, finely shredded
• 2 carrots, grated
• 4 spring onions, sliced
• For the dressing:
• 100g low-fat Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Method

1. 1Place shredded cabbages, carrots, and spring onions in a large bowl.
2. 2In a small bowl, whisk together yogurt, mustard, vinegar, and honey.
3. 3Season the dressing with salt and pepper.
4. 4Pour dressing over vegetables and toss well to coat.
5. 5Refrigerate for at least 30 minutes before serving to allow flavours to meld.