Crunchy coleslaw

Crunchy coleslaw

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Cooking time

Prep: 35 mins No cook

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition

kcalories
83
protein
3g
carbs
8g
fat
5g
saturates
1g
fibre
5g
sugar
5g
salt
0.2g
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Ingredients

  • 1 celeriac, about 750g, sliced into thin matchsticks
  • 2 large carrots, sliced into thin matchsticks
  • 4 spring onions, very finely sliced
  • 2 bok choi, shredded
  • 200g frozen peas, cooked and cooled
  • handful flat-leaf parsley, chopped
  • handful coriander, chopped

For the dressing

  • juice ½ lime
  • 3 tbsp sunflower oil, groundnut or corn oil
  • 2 tbsp white wine vinegar

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Method

  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.

Recipe from Good Food magazine, January 2010

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