Vegetable Creole-Crunch Salad

Vegetable Creole-Crunch Salad

Serves 4

3 pts for the whole lot

275g white cabbage, very thinly sliced

2 celery sticks, thinly sliced

1 green pepper, thinly sliced

4 sa;ad onions, chopped

½ tbsp Dijon mustard

1 tsp horseradish sauce

1 tsp Tabasco

1 tbsp red wine vinegar

2 tbsp 0% greek yogurt

1 tbsp olive oil

pinch cayenne pepper

Mix the cabbage, celery, green pepper and onions together in a large bowl.

Mix the horseradish, mustard, Tabasco and vinegar in a small bowl and gradually whisk in the oil.  Stir in the yogurt and season to taste.

Stir the dressing into the veg, just before serving, dust with cayenne  pepper & serve.

I've made this without the oil and to be fair it tastes just as good if you leave it out.