Name: Vegan slaw
Prep time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Asian
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; juice ½ lime; 3 tbsp sunflower oil groundnut or corn oil; 2 tbsp white wine vinegar

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.