Crunchy Coleslaw

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water to the boil, add the frozen peas and cook for 2 to 3 minutes until tender. Drain and leave to cool completely.

2. Put the celeriac and carrot matchsticks in a large bowl. Add the bok choi and spring onions and toss to combine.

3. Add the cooled peas, chopped parsley and chopped coriander to the bowl and stir gently to mix.

4. In a small jug, whisk together the lime juice, sunflower oil and white wine vinegar until emulsified.

5. Pour the dressing over the vegetables and toss well so everything is evenly coated.

6. Cover and chill for 15 to 20 minutes so the vegetables soften slightly and the flavours meld, then serve.