¼ head of red or white cabbage
3 spring onions
Small bunch of parsley
⅓ cup mayonnaise
⅓ cup reduced-fat natural yoghurt
2 teaspoons seeded mustard (optional)
Squeeze of lemon juice
- Finely shred cabbage and wash.
- Peel and grate carrots.
- Wash and chop spring onions and parsley.
- To make the dressing, combine the mayonnaise, yoghurt, mustard and lemon juice in a small bowl.
- Add all ingredients to a salad bowl and toss gently to combine. Mix through the creamy dressing.