This is a really easy, Harcombe friendly, PH1 recipe for a delicious coleslaw.
The ingredient quantities are not fixed and you should play around with them to suit your own taste.
We’ve included red cabbage in this version but we actually prefer it without (generates less wind without!). For a cabbage free version, leave the cabbage out and add equal quantities of carrot and celeriac
250 ml Natural live yoghurt (NLY)
1 large teaspoon of dijon mustard
Freshly ground pepper
Big pinch of sea salt
1/2 red onion, finely chopped.
1 large Carrot, grated,
1/4 celeriac, grated and equal in volume to the large carrot
1/4 red cabbage, finely chopped
For a red cabbage free version, replace the vegetables as follows:
1 red onion, finely chopped.
2 large Carrot, grated,
1/2 celeriac, grated and equal in volume to the large carrot
1. Put the NLY, mustard, salt and pepper in a large mixing bowl and stir to a smooth consistency.
2. Add all the chopped and grated vegetables and stir well.
3. Serve as desired.