I made coleslaw this morning before going out to work. We’ll have it for lunch with an escalope of pork. Of course, I prefer coleslaw made with mayonnaise, but this is a lighter version (and more importantly there wasn’t any mayo in the fridge and there were no eggs to make it either!)
First I made the dressing: a small amount of chopped onion, the juice of half a lemon, a spoon of white wine vinegar, 2 spoons of plain yoghurt, 4 spoons of extra virgin olive oil , salt and pepper. Then I grated half a cabbage and two carrots and mixed them into the dressing.
From the quanity, it looks like we’ll be eating this tomorrow too!