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Coleslaw is shredded raw cabbage and other vegetables with a salad dressing. The secret to a great coleslaw is variety, texture and colour.

A variety of raw vegetables. Cabbage, radish, parsnip or celeriac, carrots.

Different textures. Some are chopped or sliced, others grated.

Colourful coleslaw, mixture of red, white, and orange. Carrots come in a rainbow of colours including yellow, white, black, red, purple, blue as well as the familiar orange.

I use a food processor for chopping, slicing and grating. Vegetable peelers and graters are useful.

Coleslaw is often used as a side dish. This recipe includes tuna as an option.

Here are my approximate ingredients. Why not experiment with others? And also vary the quantities

COLESLAW

INGREDIENTS
Small white cabbage
Small red cabbage
Radishes
1 Parsnip or half a celeriac
3 Carrots
1 can of tuna chunks (optional)

100g Greek yogurt
2 tea spoons (tsp) Dijon mustard
2 tsp Lemon or lime juice
2 tsp Apple cider vinegar
Coarse ground black pepper

PREPARATION
Remove outer layers from cabbages. Cut in halves and remove their hard cores
Shred the cabbages

Wash radishes, cut off greens
Thinly slice radishes

Peel parsnip or celeriac, carrots
Grate parsnip or celeriac, carrots

Flake the optional tuna chunks

DRESSING
Mix yogurt, mustard, lemon or lime juice, vinegar and black pepper

Mix everything, including tuna flakes, till the dressing evenly distributed

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