Step 1

Put the chopped cabbage, carrot and onion into a big bowl.

Step 2

In a smaller bowl, mix together the mayonnaise, lemon juice, vinegar and wholegrain mustard. Season with salt and freshly ground black pepper and stir to thoroughly combine. Pour over the vegetables.

Step 3

Toss the slaw with the dressing. Serve immediately or cover and leave in the fridge for up to 2 days until ready to use.