½ small white cabbage
1 carrot
2 tbsp. mayonnaise
½  tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tbsp. crème fraîche

  1. Peel and top/tail the carrot
  2. Cut any thick chunky pieces out of the cabbage.
  3. With a sharp knife or course grater thinly shred the cabbage and carrot
  4. Mix in a large bowl.
  5. In another smaller bowl combine the mayonnaise, crème fraîche, vinegar and mustard, mixing well.
  6. Add the dressing to the shredded vegetables, mixing well.
  7. Leave to stand for an hour in the fridge before using.
  8. Serve cold

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