We absolutely love coleslaw, but the shop bought is usually so high in fats and sugars that it’s not such a healthy option. This really is the easiest thing to make and there’s nothing like the crunchiness of freshly sliced vegetables.

Make the dressing first and refrigerate until you’re ready to mix the whole lot together.

Serves 4

Dressing

175g fat free greek yoghurt

1 tbsp apple cider vinegar

1 tbsp lemon juice

2 tsp sweetener granules or 1 tbsp honey if you prefer

1/2 tsp sea salt

1/2 tsp freshly cracked black pepper

Whisk everything together and keep refrigerated until you’re ready to use.

Coleslaw

1/2 white cabbage thinly sliced – use a mandolin if you have one

2 large carrots grated

Additional options;

Grated celeriac

Grated apple

Thinly sliced spring onions

Chopped chives or dill to garnish and maybe a few chive flowers too if you want to make it look pretty.

Mix all your vegetables together until you get an even mix then pour over the dressing and thoroughly mix again.

Decorate with the chopped herbs and flowers if using.

Depending on how ‘wet’ you like your coleslaw you may have some dressing left over. It’ll keep in the fridge for up to a week.