Low Fat Coleslaw

Method

1. 1*This recipe is best with steps one to four made day prior and step five prior to serving.
2. 2Place shredded cabbage in a large bowl and add vinegar and sugar. Toss ensuring all the cabbage is coated and leave for 30 minutes. After 30 minutes toss again and let stand for another 30 minutes covered. Drain the cabbage in a colander, cover and put into fridge. Transfer drained cabbage to a new bowl adding the carrots, spring onions, mustard, parsley, sour cream and yoghurt and season with salt and pepper.