Rainbow Yogurt Coleslaw

Method

1. Set a box grater or mandoline over a large bowl. Grate the apple straight into the bowl, including the core if you like Jamie’s no-waste approach.

   1 apple

2. Shred the white cabbage with long strokes so the slaw has a light, textured cut.

   300 g white cabbage

3. Add the red cabbage, onion, cucumber, fennel, and carrot, shredding or slicing everything thinly into the same bowl.

   200 g red cabbage½ onion½ cucumber½ fennel2 carrot

4. Scatter in the sweetcorn and toss the vegetables together to make an even rainbow mix.

   ½ cup sweetcorn

5. Add the yogurt and whole-grain mustard, then toss well to lightly coat the slaw.

   8 tbsp plain yogurt1 tsp whole-grain mustard

6. Squeeze over the lemon juice, toss again, and pile onto a plate or serving bowl.

   2 tbsp lemon juice

7. Finish with a small drizzle of olive oil and serve right away while crunchy and fresh.

   2 tsp olive oil

Per serving, estimated: 120 kcal · 4 g protein · 22 g carbs · 3 g fat