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- 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
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