Beautiful shades of orange and palest green, crunchy and creamy with the yoghurt, mustard and vinegar cutting the richness of the mayo. A brilliant side dish for burgers or pulled pork, or make it a bit more special by scattering with finely chopped parsley, nigella seeds and toasted pumpkin seeds.
- ¼ white cabbage, cored and finely shredded
- 3 carrots, peeled and grated
- 4 heaped tbsp mayonnaise
- 3 heaped tbsp plain yoghurt
- 1 tsp dijon mustard
- 1 tbsp cider vinegar
- Pinch of sugar
- Salt and pepper
- Mix everything together and taste to check seasoning. Eat straight away
Sophie cooks 
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