Colourful summer coleslaw

BBQ tonight? Colourful homemade coleslaw goes with everything and it’s so easy to make. It’s deliciously crunchy on the day you make it, but I suggest you make a batch so there is plenty left over to put in sandwiches the next day, when it has softened a little.

My dressing is made with Greek yoghurt, mustard, salt and pepper and whatever green herbs I have to hand, in this case, chives from the garden. Mix up the dressing, then finely slice two types of cabbage in the food processor. Switch to a heating blade and finely grate a carrot. Mix all the veg with the dressing and ideally leave for an hour before tossing it again. If you do t have a processor, finely slice the cabbage as thinly as you can and use a normal cheese grater for the carrot.