1. Remove any bruised or damaged outer cabbage leaves. Halve through the stem, remove the dense core with a sharp knife, and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this in a food processor with the shredding attachment. Tip into a bowl.2.
2. Grate the carrots on a box grater to coarsely shred them, or cut them into thin strips using a julienne peeler or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, as thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
3. In a jug, whisk the mustard, mayo, yogurt, and vinegar. Season well, and taste for sharpness and creaminess. Add more vinegar if you like.
4. Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Or if you don’t have time to make it yourself, we love McKees Coleslaw or a good coleslaw from a deli or butchers!