Crunchy Coleslaw

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

• Cooking Time Prep 35 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  83

• Protein

  3g

• Carbs

  8g

• Fat

  5g

• Saturates

  1g

• Fibre

  5g

• Sugar

  5g

• Salt

  0.2g

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

Directions

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.

Categories: Barbecue, Vegetables