Vegan slaw
- John Torode
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Serves 8
Easy
Prep: 35 mins
No cook
A star rating of 2.5 out of 5.6 ratingsRate
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Lighten up your meal with this healthy, Asian-influenced side dish
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Chicory salad with blue cheese dressing
A star rating of 3 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
1 celeriac
about 750g, sliced into thin matchsticks
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2 large carrots
sliced into thin matchsticks
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4 spring onions
very finely sliced
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2 bok choi
shredded
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200g frozen peas
cooked and cooled
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handful flat-leaf parsley
chopped
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handful coriander
chopped
For the dressing
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juice ½ lime
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3 tbsp sunflower oil
groundnut or corn oil
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2 tbsp white wine vinegar
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Nutrition: per serving
-
kcal83
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fat5g
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saturates1g
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carbs8g
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sugars5g
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fibre5g
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protein3g
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salt0.2g
low
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Method
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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.
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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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A star rating of 2.5 out of 5.6 ratings
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