¼ head white cabbage
¼ head red cabbage
2 large carrots, grated
¼ bunch flat leaf parsley, picked
2 tbsp mayonnaise
2 tbsp reduced-fat Greek yoghurt
1 tsp cider vinegar
2 splashes of Tabasco (optional)
Take the hard veins out of the cabbages and slice as finely as possible. Place in a large mixing bowl. Add the grated carrot then set aside.
Place the parsley in a separate bowl and add the mayonnaise, reduced-fat Greek yoghurt and cider vinegar and whisk. Season with Tabasco if using.
Pour the dressing over the cabbage and carrot and toss until thoroughly coated.
Serve as a side dish with chicken or fish. This coleslaw is great on whole grain bread as a sandwich.
1 serve of vegies in each serve of this recipe