Classic homemade coleslaw

• cabbage↗1 small white

  or ½ large

• carrot↗4

  peeled

• red onion↗1 large
• dill↗½ small bunch

  chives, parsley or coriander, finely chopped (optional)

• Dijon mustard↗1 tbsp tbsp
• mayonnaise↗50g g
• yogurt↗50g g

  sour cream or more mayonnaise

• white wine vinegar↗1-2 tbsp tbsp
• paprika↗a few pinches of

Step-by-step instructions

1. 1

   Remove any damaged or wilted outer cabbage leaves. Cut it in half through the stem and, using a sharp knife, cut out the dense core and discard it. Place the cut side down on a board and slice as thinly as possible into strips. This can be done with a mandoline (you can first quarter it) or with a food processor fitted with a slicing attachment. Transfer to a bowl.

2. 2

   Grate the carrots on a coarse grater, or slice them into thin strips using the julienne technique or a slicing attachment in a processor. Transfer to the bowl. Thinly slice the onion as finely as possible and add to the bowl with the other vegetables. Add herbs if using. The mixture will be good if you have something to use.

3. 3

   In a jug, whisk together Dijon mustard, mayonnaise, yogurt and vinegar. Season to taste, check for sharpness and creaminess. Add more vinegar if desired.

4. 4

   Pour the dressing into the bowl with the vegetables and mix well with a large spoon. Stir until all vegetables are lightly coated with the dressing. Sprinkle a few pinches of paprika and serve immediately. It can be covered and chilled for up to 3 days. Stir well before serving.