Yoghurt Coleslaw with Lemon Zest

Ingredients

Instructions

1. 1

   Finely slice the cabbage, grate the carrots, julienne the apple, and thinly slice the red onion.

2. 2

   In a bowl, whisk together the Greek yoghurt, Dijon mustard, apple cider vinegar, lemon juice, lemon zest, honey, and olive oil.

3. 3

   Season the dressing with salt and freshly ground black pepper.

4. 4

   Add all vegetables to a large bowl and toss with the dressing.

5. 5

   Add the parsley, chives, celery seeds, and smoked paprika if using.

6. 6

   Mix well and let the coleslaw rest for at least 30 minutes before serving.