1/2cup / 125 mlplain unsweetened yoghurt(dairy free if needed)
1tbspAmerican mustard(I used the brand French's)
Prep all your veggies - to shred the cabbage, I used a mandolin for ease, and I have a peeler that shreds carrots into thin slices, but you can use a normal peeler to create ribbons. Toss everything in a bowl.
Add the yoghurt, mustard, lemon juice, and salt directly on to the vegetables and mix everything together thoroughly.