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My sister makes her coleslaw dressing with half low fat natural yogurt and half low fat mayo. It is quite a light dressing. She shreds her cabbage finely by hand, grates the carrot on the largest side of the grater and then chops into it and adds very finely chopped red onion. I think she uses more cabbage than carrot and about half a red onion. If she has parsley or spring onion to hand she will chop it finely and scatter one of them over the top.

She sometimes stirs at least a tablespoon of curry powder (or curry powder to taste) into the dressing before she adds the salad and the curry coleslaw is to die for!

She makes a quick pasta salad too, using tinned sweetcorn, raw chopped onion, raw chopped red and green peppers, diced tomatoes (with seeds removed). She chills the cooked pasta under cold running water and drains it. She then squeezes half a lemon over the pasta and mixes in the salad and low fat mayo. The addition of the lemon means that you use far less mayo than normal and it gives a nice sharp flavour. If the pasta salad is for veggies, she will leave it as it is, otherwise she might add a drained tin or two of tuna in brine. She empties the drained tuna straight from the can into the salad and breaks it up gently with a couple of forks so the tuna stays in chunks and does not turn to mush.