Creamy Red Peppercorn Coleslaw

Recipe from What's For Lunch, Honey?  


150g thick sour cream
300g natural yogurt
½ head white cabbage, cut into thin strips
½ head red cabbage, cut into thin strips
2 carrots, cut into juliennes
3-4 green onions, sliced
2-3 tablespoons cider vinegar
2 tablespoons olive oil
Handful of fresh mixed herbs, use coriander, flat leaved parsley, chives
10-12 red peppercorns, crushed using a mortar and pestle
Salt and pepper


In a small bowl whisk sour cream, yogurt vinegar, olive oil, salt and pepper to taste. Whisk until you have a thick and smooth mixture.

In a large salad bowl toss the vegetables and herbs together. Pour the salad dressing over the coleslaw and sprinkle with the red peppercorns. Toss well. Leave for about 30 minutes for the flavors to incorporate.