Spicy Zucchini Slaw

Adapted from Susana Villasuso

2 medium or three small zucchini or summer squash (grated or thinly sliced with a mandolin)
1 white onion (finely sliced)
1 small grated carrot
2 cups of cabbage cut into strips (chiffonade)
2 cups of spinach cut into strips (chiffonade) or more cabbage
1 cup of cilantro, parsley or dill (roughly chopped)
2 serrano peppers or any green spicy pepper (adjust to your spice tolerance)
1 tsp mustard seeds (lightly toasted over a non stick pan)
2 juicy limes (zest and juice)
1 tbsp apple cider vinegar
3 tbsp of greek yogurt
2 tsp of mayo
2 tbsp of extra virgin olive oil
Maldon salt and coarse black pepper to taste

Place all the vegetables and herbs into a large bowl, add the lemon juice and zest, vinegar, yogurt, mayo and extra virgin olive oil. Season with a good pinch of salt and black coarse pepper.

Then mix everything with your hands making sure all the ingredients are well coated, wash your hands, taste and add more salt or pepper if needed.

Store in sealed container, let marinate for at least 30 minutes. Store in the fridge for freshness and can be enjoyed for up to three days.