Cooking Instructions
- 1
Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard.
- 2
Put cut side down onto a chopping board, and slice as finely as you can into thin shreds.
- 3
Finely slice the onion, egg,and thin as you can, and add to the bowl with the other veg and cooked pasta. Add the herbs if using. A mixture is nice if you have some to use up.
- 4
Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a peeled.
- 5
Add more vinegar if you like
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. - 6
Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
- 7
In a jug, whisk the mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy.
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