Coleslaw, revisited

I tried Coleslaw again today.

I used Delia's Four Star Slaw recipe (from her Christmas cookbook)  as a base.

I didn't have one of the "stars", celeriac, nor did I have any soured cream. Nor spring onions.  But, apart from that, I used her ingredients and proportions.

I halved her recipe and, with my substitutions, this is roughly what I did.

• Peeled about 150g of carrots, then cut them into 2 inch pieces.  I dropped these on the running blades at about speed 6 to make them a bit smaller.  They need to still be too big, as there will be further chopping shortly.  Scrape down bowl.
• Added about 150g of white cabbage, 
• Added half a stick of celery (cut into 1 inch pieces, should probably have done this with the carrot
• Added some red onion - I didn't weigh it, sorry
• 1 clove of garlic
• 1 tablespoon mayo
• 1 tablespoon natural yoghurt (I used greek style)
• A further 75g of yogurt to compensate for no soured cream
• 1 tablespoon oilive oil
• 1/2 teaspoon mustard powder1/2 tablespoon cider apple vinegar (should have been white wine vinegar, but I picked up the wrong bottle)
• 1/2 tablespoon lemon juice
• I added some parsley to enhance the colour
• salt and pepper.

I blitzed on speed 4 four about 6 seconds.

Lovely and fresh.  If you like your coleslaw a bit sweeter, I'd probably replace some of the yoghurt with mayonnaise.