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Combine mustard and white wine vinegar in the large bowl. Gradually pour in the sunflower oil while mixing with a whisk. Pouring the oil slowly into the vinegar will help it mix better.
Stir the yoghurt into the dressing and season with salt and pepper.
Remove the outer leaves and the core of the white cabbage and coarsely grate the white cabbage. Peel the carrots, remove the ends and also grate them. Peel and grate the onion.
Combine the grated white cabbage, carrot and onion with the yoghurt dressing. Finely chop the parsley and stir it into the salad as well. Season the salad again with salt and pepper.
If you wait a bit before serving, the taste will be even better. An ideal Dutch coleslaw for a barbecue or lunch. Enjoy!