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Crunchy coleslaw

Vegan slaw

A star rating of 2.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8

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

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal83
fat5g
saturates1g
carbs8g
sugars5g
fibre5g
protein3g
low insalt0.2g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 2.5 out of 5.6 ratings
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