I'm not overly fond of coleslaw heavily laden with mayonnaise,  in fact, we often say it's too 'clarty'!

Although I often make a slaw with a honey and mustard dressing, I wanted to create one that was creamy but still light and fresh.

In this slaw, I've mixed Greek yoghurt with apple cider vinegar, lemon juice and a drizzle of olive oil.  Be careful not to use black pepper to season your dressing, as I've found that can overpower the subtler flavours.

I've used a wide range of ingredients for this slaw, but you could just use white and red cabbage and carrot.  I tend to vary it, depending on what's in the bottom of the fridge!

It goes particularly well with oily fish such as mackerel, but is a great side for a variety of dishes and is healthy too!