Crunchy coleslaw

Serves 4


  • 3 carrots
  • 1 medium white cabbage, outer leaves and core removed
  • 1 small onion, finely sliced
  • 3 tbsp low-fat natural yoghurt
  • 2 tbsp mayonnaise
  • 1 tbsp wholegrain mustard
  • Salt and black pepper


  1. Remove the peel from the carrots and discard. Use the vegetable peeler to keep stripping the carrots into ribbons.
  2. Use a sharp knife to shred the cabbage as finely as you can.
  3. Place the carrots and cabbage in a bowl with the onion, yoghurt, mayonnaise and mustard. Mix well and season with salt and lots of black pepper.

Per serving: 129kcals, 3.4g fat (0.6g saturated), 22.8g carbs, 11.9g sugars, 4.6g protein, 7.4g fibre, 0.228g sodium

TOP TIP: For added colour, try using half white cabbage, half red