6 carrots, grated
1 head of white cabbage, shredded
Salt and black pepper
Pinch of sugar
3 tbsp apple cider vinegar
50g plain natural yoghurt
1 tsp smoked paprika
1 tbsp Dijon mustard
Handful of fresh parsley, chopped
- Place the carrot and cabbage together in a large bowl. Season with salt and pepper, then add the sugar and vinegar and toss everything together. Set aside for 30 minutes.
- In a small bowl, combine the mayonnaise, yoghurt, paprika and mustard.
- Add the mayonnaise mixture to the shredded vegetables. Add the fresh parsley and stir to combine and coat well, serve up with a sprinkle of smoked paprika and fresh parsley on top.
102kcals, 5.2g fat (0.8g saturated), 13.2g carbs (5.8g sugars), 2g protein, 3.3g fibre, 0.182g sodium