Prep Time 15 minutes
Cook Time 0 minutes
Servings 4


  • Mixing Bowl
  • Tablespoon
  • Knife
  • Chopping board
  • Grater
  • Towel


  • 1 Onion
  • 1/2 Red Cabbage (small)
  • 1/2 White Cabbage (small)
  • 1 Apple
  • 2 Carrot
  • 4 tbsp Yoghurt
  • 4 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard


  • Wash the vegetables thoroughly and dry with a towel
  • Top and tail the carrot and grate the carrot using the large holes. Add to the mixing bowl
  • Using the bridge method, chop the onion in half and peel the first layer. Use the claw method and slice into thin strips going downwards from roots to tip. Add to the mixing bowl
  • Take the first layer from both cabbages and thinly slice using the claw method. them. Place both cabbages in the mixing bowl
  • Using the bridge method, chop the apple in half downwards. Place the apple skin side up and using the bridge method again, chop in half. You now will have 4 quarters. With each quarter, place fingers on top of the apple and carefully using the knife at a 45° angle, remove the core. Use the claw method to thinkly slice and then into matchsticks. Add into the mixing bowl
  • Add the yoghurt, apple cider vinegar and mustard to the mixing bowl and mix together until all ingredients have been covered



Top Tips

  • For a stronger taste use English mustard
  • Add raisins/currents to add sweetness and different textures
  • Add seeds for added crunch
  • Instead of using one of the cabbages, grate celeriac for a different flavour
  • Use a mandoline for those hard vegetables for matchstick sized ingredients


Allergy Info

  • Mustard - mustard
  • Milk - yoghurt