Creamy Coleslaw

Ingredients

• 500 g green cabbage, cored and very thinly shredded
• 2 medium carrots, peeled and coarsely grated
• 2 spring onions, thinly sliced
• ½ tsp fine salt, for salting the cabbage
• ½ cup mayonnaise
• 3 tbsp plain yogurt, thick and full-fat
• 1½ tbsp white vinegar or apple cider vinegar
• 1 tbsp sugar
• 1 tsp prepared mustard
• ½ tsp celery seeds or cumin seeds, lightly crushed (optional)
• ¼ tsp black pepper, freshly ground
• 1 tbsp fresh parsley or coriander, finely chopped

Instructions

1. Toss the shredded cabbage with the salt in a large bowl and let it sit for 10 minutes. The cabbage will soften slightly and release some water.
2. While the cabbage rests, whisk the mayonnaise, yogurt, vinegar, sugar, mustard, celery seeds and pepper in a small bowl until smooth and the sugar has dissolved.
3. Tip the cabbage into a colander, press down firmly with your hands and drain off the liquid. Return it to the dry bowl.
4. Add the carrots and spring onions to the cabbage and pour over the dressing. Toss well until every strand is evenly coated.
5. Taste and adjust with a little more salt, sugar or vinegar until it is creamy, tangy and slightly sweet.
6. Cover and chill for at least 30 minutes so the flavours blend. Stir, sprinkle with parsley and serve cold.

Tips

• Shred the cabbage as finely as you can; thin strands soak up the dressing and are easier to eat.
• Salting and draining the cabbage keeps the coleslaw from turning watery in the fridge.
• Dress the slaw up to a few hours ahead for the best flavour, but add the parsley just before serving.
• For a lighter dressing, use equal parts mayonnaise and yogurt.