Vegan slaw

• celeriac↗1

  about 750g, sliced into thin matchsticks

• large carrots↗2

  sliced into thin matchsticks

• spring onions↗4

  very finely sliced

• bok choi↗2

  shredded

• frozen peas↗200g g

  cooked and cooled

• handful flat-leaf parsley↗

  chopped

• handful coriander

  chopped

• juice ½ lime
• sunflower oil↗3 tbsp tbsp

  groundnut or corn oil

• white wine vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 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. 2

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