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    Red cabbage and carrot coleslaw

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    Red cabbage and carrot coleslaw

    by Chetna Makan

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes

    Serves: 4-6, as a side


    4 tbsp mayonnaise
    2 tbsp natural yogurt
    3 tsp wholegrain mustard
    ½ red cabbage, thinly sliced
    1 onion, thinly sliced
    1 carrot, coarsely grated
    25g pack dill, roughly chopped



    1. In a large mixing bowl, combine the mayonnaise, yogurt, mustard and a pinch of salt. Add the cabbage, onion, carrot and dill. Mix well and season. Either serve immediately or keep in the fridge for 2 days before serving (the veg will soften a little in the dressing). This is lovely alongside roast chicken, burgers or pan-fried white fish.

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