Healthy Coleslaw

This is a great side dish for any table and can be served alongside meats, sandwich platters, BBQ and a variety of other salads.

It's pretty guilt-free too - made with Fat Free Greek Yoghurt instead of mayonnaise but pepped up with English mustard and white wine vinegar, so it still has plenty of flavour.

Rather than faffing around with graters too - I prefer a much chunkier texture so cut everything by hand.

The below serves four people and each portion comes in at around 50 calories.

Healthy Slaw

Here's how:

• 2 large carrots
• 1/4 red cabbage
• 4 spring onions
• 3-4 tbsp Fat Free Greek Yoghurt (I use Lidl's Milbonna)
• 1 tsp English mustard (I use Colman's)
• 1 tsp white wine vinegar (I use Aspall)
• Salt and pepper to taste

Firstly peel the carrots and take off the ends, and then cut into two or three lengths. Then with each piece, slice it into lengths, and then finely slice into long rectangular pieces then place into a mixing or salad bowl.

Now remove the outer leaves of the cabbage, and cut off a quarter of it - or a half if it's a particularly small red cabbage. Slice into similarly sized pieces as the carrot.

Prepare the spring into the same sized long slithers and add all to the bowl.

Now add the yoghurt - try 3 tablespoons to start, and then when you've added everything else and mixed well check if you are happy with the consistency - if not add one more.

Add the English mustard and white wine vinegar and then season to your taste. I like to add a pinch of salt and go generous with the black pepper.

Mix really well and serve with your choice of accompaniments.