Double Cream Yoghurt Coleslaw


  1. Combine the cabbage, carrot and green onions in a large bowl, and toss to combine.
  2. In a separate bowl, whisk together yoghurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed.
  3. Pour the yoghurt mixture into the cabbage mixture, and toss until evenly combined.
  4. Serve immediately, or cover and refrigerate for up to 4 hours.
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