Texture in food is, I think, just as important as taste. This coleslaw has both crunch and taste. Because it uses a yoghurt mayonnaise it is super healthy too.

This is a great side-dish for a range of foods but we love it with baked potatoes , or even beans on toast

Vegetarian

Gluten free

Ingredients

I have not shown quantities here as how much you make really depends on what you are going to do with it. As a guide, one slice of cabbage with one medium carrot and ¼ of a smallish white onion, makes enough slaw for two.

For the slaw:

Red cabbage – slice across the cabbage and chop the ‘disc’

Carrot – coarsely grated

White onion -1/4, finely chopped

For the mayo, use the proportions of:

2 tbsp organic natural yoghurt

½ tsp English mustard – for gluten free, make this with mustard powder and water

Lemon juice – ½ lemon, squeezed

1 tbsp olive oil

salt to taste

method:

Simplicity itself – mix the chopped veg. Whisk the mayo ingredients with a fork, pour over and mix with the veg.