Crunchy coleslaw

Crunchy coleslaw

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Prep: 35 mins No cook


Serves 8
Lighten up your meal with this healthy, Asian-influenced side dish

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal83
  • fat5g
  • saturates1g
  • carbs8g
  • sugars5g
  • fibre5g
  • protein3g
  • salt0.2g
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  • 1 celeriac, about 750g, sliced into thin matchsticks



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 large carrots, sliced into thin matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 spring onion, very finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 bok choi, shredded
  • 200g frozen peas, cooked and cooled



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • handful flat-leaf parsley, chopped
  • handful coriander, chopped

For the dressing

  • juice ½ lime



    The same shape, but smaller than…

  • 3 tbsp sunflower oil, groundnut or corn oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp white wine vinegar


  1. Put the dressing ingredients into a bowl, whisk well, then set aside. The dressing can be made a day ahead. Mix together the celeriac, carrots, spring onions, bok choy and peas. Sprinkle with a little salt, mix again and leave to stand for 5 mins.

  2. Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.

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