Crunchy coleslaw
This crunchy coleslaw is a healthy version, using yoghurt instead of mayo. You can add carrots, fennel or turnip, celery or celeriac to it! Goes well with burgers, barbecued meat and fish or in sandwiches with cold meat. It takes just a few minutes to make it!
Ingredients
Method
- Finely shred the cabbage and the radishes. Finely chop the spring onions.
- Season with salt and pepper.
- Mix the yoghurt with the mustard and the honey, then add enough lemon juice to your liking.
- Pour this over the vegetables, toss well. Taste and adjust the flavours – you might need more lemon juice or honey. Let the salad sit for 15-30 minutes before serving, if you can.