6 tbsp plain yogurt
½ tsp Dijon mustard
2 tbsp mayonnaise
1⁄2 white cabbage
1/2 red cabbage
1/2 red onion
- Mix the yogurt, mustard and mayonnaise together in a bowl.
- Grate the cabbage and carrots using a grater attachment on a food processor, or a box grater. The onions can either be grated or chopped finely.
- Tip all of the vegetables into a bowl and stir through the dressing.
- This coleslaw will keep in the fridge for up to 3 days.