Making coleslaw is a bit of a family tradition, my nan makes it for family parties along with homemade sausage rolls. My mum used to make it occasionallly, both recipes involved quite a bit of mayonnaise, tomato puree and ketchup, which I always thought was quite odd but it always tasted good. I’d like to think this is my updated version, with a little less fat and absolutely no ketchup, I hate the stuff.
A White cabbage
1 Red onion
4 pots of low fat yoghurt
3 Tbsp Mayonnaise
1 tsp Dijon Mustard
1. Shred all veg in a food processor.
2. Add yoghurt, mayonnaise, mustard and three large squeezes of lemon juice. Season to taste.