Serves 4 Serving
Ingredients
- ¼ head of red or white cabbage
- 3 carrots
- 3 spring onions
- Small bunch of parsley
Dressing
- ⅓ cup mayonnaise
- ⅓ cup reduced-fat natural yoghurt
- 2 teaspoons seeded mustard (optional)
- Squeeze of lemon juice
Method
- 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.
