Summer Coleslaw

100g Greek yoghurt ½ lemon,juice only

• 1 tbsp mustard (I used English)
• 3 tbsp roughly chopped coriander
• ¼ white cabbage finely shredded
• ¼ red cabbage finely shredded
• ½ r d onion thinly sliced
• 1 carrot peeled then peeled into ribbons
• salt and black pepper 

1. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and pepper.
2. Add the cabbages, red onion and carrots and mix well until coated in the mustard mixture.
3. Leave to soften in the fridge and absorb the flavours for at least 30 minutes before serving.