¼ white cabbage
2 carrots
½ small onion
2 tablespoons light mayonnaise
3 tablespoons low fat natural yogurt


  1. Remove and discard the outer leave(s) of the cabbage and then finely slice the rest. Rinse the cabbage in a colander or sieve. Pat dry with paper towel and place in a large bowl
  2. Peel the carrot and grate straight into the bowl containing the cabbage
  3. Peel the onion and thinly slice. Add to the bowl with the other vegetables
  4. Add the mayonnaise and yogurt to the bowl. Stir to mix and coat the vegetables and serve

* Any leftover coleslaw can be kept in the fridge to eat for up to 2 days later.

* The rest of the cabbage and onion can be kept in the fridge to make this recipe again later in the week (or used in other dishes, such as the chicken stir-fry, Chinese pork or quesadillas). Alternatively, you could slice the rest of the cabbage and onion, separate into portions (as listed in the ingredients), wrap the portions in cling film, place them in a freezer bag and store in the freezer for up to 3 months. 

* For some different flavours, you can add sliced apple and/or raisins to this recipe

* Make this recipe vegan friendly by swapping the mayonnaise for vegan mayo and use soya or coconut yogurt instead of plain natural yogurt

* Add some red cabbage to give more colour to the coleslaw

* If you’re having a BBQ, this recipe can be made a few hours (or a day) in advance and stored in the fridge until needed

* This recipe is a great side dish for lots of main meals like burgers or chicken nuggets with potato wedges

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