I love having a bowl of coleslaw in the fridge as it goes with so many different dishes.   This recipe is simple to make and will last in the fridge for a few days.

In addition to the cabbage, onions and carrots, I often add one or two grated apples.

INGREDIENTS: makes a large bowlful

½ white cabbage
½ red cabbage
1 or 2 red onions
2 carrots
Handful of toasted pumpkin seeds
Handful of toasted linseed or sesame seed

Dressing:
2 teaspoons Dijon mustard
2 teaspoons Apple Cider vinegar
2 teaspoons fresh lemon juice
150g natural probiotic yoghurt

METHOD:

Slice the vegetables very finely, or put them through a food processor using the large grate blade.  If you prefer chunkier coleslaw, slice accordingly.

Add the toasted seeds and mix well.

Whisk the dressing ingredients together and pour over the vegetables.

Toss well until all vegetables are coated with the dressing.

If you want a tangier coleslaw, increase the mustard, vinegar and lemon juice to taste.

Top with additional pumpkin seeds.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.