-
Shred the carrots,and your choice of radishes, beet, rutabaga, kohlrabi or celeriac on a mandolin or julienne by hand or in a food processor.
-
Put the vegetables into a mixing bowl.
-
Slice the cabbage and onion as finely as you can and add to the bowl.
-
In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard.
-
Pour this dressing over the veg and mix well to coat everything.
-
Season to taste with salt and pepper and the rest of the lemon juice if you like.