In a mixing bowl, add mayonnaise and yoghurt, mix well.
Stir through vinegar.
Add mustard, salt and pepper, mix until well combined and set aside.
Vegetables
In a large mixing bowl, add shredded cabbage.
Grate carrots in a food processor with a grater attachment or grate by hand. You can also slice them into a fine julienne.
Stir carrots through cabbage.
Add parsley and mint, mix well.
Pour dressing over vegetables and mix until well coated. Taste and adjust seasoning if desired.
Cover coleslaw with plastic wrap and place in the refrigerator for a minimum of 1-2 hours until vegetables have softened. Or refrigerate overnight to serve the next day.
Serve and enjoy along side your main meal!
Notes
Store leftovers in an airtight container, refrigerated, for 3-4 days.