Zingy summer coleslaw

Coleslaw has long been one of my favourite salads to have with almost anything. I love how refreshing it is and that the basic recipe is so versatile. This one is especially light, using a lemon and yoghurt dressing instead of mayonaise and I've kept it really simple with just twoo vegetables but if you're wanting more texture then throw in a handful of sultanas too.

Ingredients (serves 6)

3 carrots

1/4 large red cabbage

For the dressing

5 tbsp natural yoghurt

juice from half a lemon

1 tbsp white wine vinegar

salt and peppar to taste

1. Start by preparing the vegetables. Peel the carrots then finely slice into long thin strips. With the cabbage chunk, simply chop along one side to create thin slices/strips.

2. Place the vegetables in a large bowl while you make the dressing.

3. In a smaller bowl mix the yoghurt, lemon juice, vinegar and salt and pepper.

4. Mix thoroughly then taste test!! You may want to add more yoghurt if it's too runny for your liking.

5. Then pour over the vegetables and give the a good coating using your hands.

6. Best eaten with......anything!!