Red Cabbage and Dill Coleslaw
Serves 4-6
Ingredients
400g red cabbage (about half a cabbage), finely shredded
1 red onion, thinly sliced
1 large carrot, grated
3 tbsp fresh dill, roughly chopped
Juice of 1 lemon
3 tbsp mayonnaise
3 tbsp greek yoghurt
½ tsp paprika
1 tsp dijon mustard
½ tsp salt (to taste)
Method
Toss the cabbage, onion, carrot and dill together in a large bowl.
Mix the lemon juice, mayonnaise, yoghurt, paprika, mustard and salt together in a small bowl until smooth.
Pour the dressing over the vegetables and mix thoroughly until everything is well coated.
Serving suggestion. Best left for at least 20 minutes before serving to let the flavours settle, though it holds well in the fridge for a couple of days too.