Light coleslaw

White cabbage, shredded 200 g
Carrots, grated 100 g
Juice of 1 lemon
60 g of 0% greek yogurt (Fage total 0%)
20 g/4tsp light mayonnaise (Hellmann's)
Salt and pepper to taste

Combine cabbage and carrots in a big bowl.
Combine the lemon juice, mayonnaise and greek yogurt and mix well in a separate bowl.
Add to the cabbage and carrots mixture. Mix well.
Add salt and pepper.

You can enjoy it straight away or leave to mellow the flavours in the fridge overnight.

Coleslaw is usually enjoyed as a side dish to cold meats.

Don't grate the carrots too small. Add more or less lemon to taste. You can also try to drop the mayonnaise altogether for an even lower fat version.