1/2 cabbage, outer leaves removed
1/2 bunch parsley
1 yellow pepper
2 tbsp greek yoghurt
2 tbsp mayonnaise (I use Sainsbury’s French)
2 tbsp salad cream
1/2 tsp salt
juice of 1/2 lemon
Mix all the dressing ingredients together. Peel and grate the carrots. Finely shred the cabbage, parsley leaves and yellow pepper. Stir into dressing and mix well. Season to taste.
I love this served with proper oven-baked potatoes, grated strong cheddar, and some toasted sunflower and pumpkin seeds sprinkled on top. It is also fantastic in pitta pockets with cheese, or in Italian-style ciabatta sandwiches, teamed with a breaded chicken or pork escalope.