Cabbage slaw with kale and hazelnuts

Ingredients

• 250g bunch of curly kale, stems removed
• 3 tbsp white wine vinegar
• ¼ or 150g each of red and white cabbage
• 2 large carrots
• 1 large red onion, thinly sliced
• Large handful of parsley, roughly chopped
• Large handful of dill, roughly chopped
• 100g toasted hazelnuts, roughly chopped
• 100ml soured cream
• 100ml natural yogurt
• 2 tsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• Juice of 1 lemon