Easy vegan coleslaw

Juliet Sear6Source

Ingredients

¼ white cabbage (roughly 200g), finely sliced

¼ red cabbage (roughly 200g), finely sliced

2 medium carrots (roughly 200g), grated

½ red onion finely sliced

2 tbsp lemon juice

2 tsp good quality Dijon mustard

4 tbsp extra virgin olive oil or rapeseed oil

Place all the ingredients for the dressing in a bowl and whisk or shake in a jar. Pour the dressing over the vegetables and mix together thoroughly.