Summer is almost here! And what’s better to eat on a warm summers day then a tasty BBQ and salad?

Everyone has had coleslaw, but do you ever make your own? It’s tastier, healthier and for pound for pound, so much cheaper! It also keeps really well.

I use mostly yoghurt for the dressing, so you don’t need to feel guilty about eating this tasty side dish.

Recipe

1/2 a head of white cabbage

2 carrots

1 onion

Bunch of spring onions

2 tsp salt

1 tbsp white wine vinegar

4 tbsp yoghurt

2 tbsp mayonnaise

1 tsp Dijon mustard

Squeeze of lemon

salt and pepper

With a food processor, use your grater attachment and put the cabbage and carrots through. If you don’t have a food processor, (which I don’t!) thinly slice the cabbage and carrots – it takes a little longer but gives a nice texture. Slice the onion then put all the veggies into a colander. Pour over the vinegar and salt and mix well. Leave over a bowl or the sink and let it sit for a good hour – this will remove the excess moisture so it won’t water down your dressing.

Next, mix the yoghurt, mayonnaise, mustard, lemon juice and some salt and pepper in a large bowl.

Wash the vegetables with some cold, running water to remove the excess salt and vinegar and then dry well on a clean tea towel or some kitchen roll.

Mix the vegetables into the dressing, along with some chopped spring onions, reserving some for a garnish.

Serve the coleslaw with some extra spring onions on top, alongside some delicious bbq’d meat! YUM.

You can make extra and keep in an air-tight Tupperware and have whenever you want.