Crunchy coleslaw

• small white cabbage↗½ ½

  (300g total weight)

• carrots↗2 2

  coarsely grated (175g total weight)

• spring onions↗6 6

  trimmed and chopped

• rapeseed oil↗2 tsp 2 tsp
• white wine vinegar↗2 tsp 2 tsp
• wholegrain mustard↗2 tsp 2 tsp
• natural yogurt↗2 tbsp 2 tbsp
• half-fat crème fraîche↗2 tbsp 2 tbsp
• orange juice↗2 tbsp 2 tbsp
• toasted sunflower seed2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).

2. 2

   Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.

3. 3

   When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.