By Lidl Ambassador Caitríona Redmond

Make individual components up to three days beforehand, storing them in sealed containers in the fridge and mixing everything together right before serving. If you’d like to add herbs or a slight onion flavour, chop some chives and parsley into the mixture. 

Cooking time: 10 minutes

Equipment needed: Freezer bags if making ahead, large bowl

Serves: 4

What you’ll need 

• 1 large Carrot

• 0.25 head White Cabbage

• 2 tbsp Mayonnaise, reduced fat if preferred

• 2 tbsp Natural Yoghurt, reduced fat if preferred

• 1 tbsp Apple Cider Vinegar

• 1 pinch Black Peppercorns

Method

1. Peel and grate the carrot. If preparing for mixing at a later stage place the grated carrot into a plastic, sealable freezer bag, seal and put into the bottom crisper drawer of your fridge.

2. Using a good sharp knife remove the core from the cabbage, peel off the outer, softer leaves (probably about 3) and discard these into your compost bin.

3. Finely cut the cabbage into thin lengths.  Repeat the step above with the freezer bag if preparing for another day.

4. To serve, take the large bowl and measure all the dressing ingredients into the bottom of the bowl (mayonnaise, yoghurt, vinegar, black pepper) and stir until they create a thin dressing.

5. Next add your cabbage and carrot and mix well until loosely coated with the dressing. Serve.