Go With Everything Green Vegan Slaw
Servings Prep Time
4as a side 15 minutes
Cook Time
15 minutes
Servings Prep Time
4as a side 15 minutes
Cook Time
15 minutes
  • 70g white cabbage
  • 60g fennel(roughly 1/2 a fennel)
  • 110g courgette(roughly 1 small courgette)
  • 80g cucumber
  • 50g celeriac
  • 1 – 2 tbsp each of dill and parsley, chopped
  • 1small apple, finely sliced into matchsticks
  • Green part of 2small spring onions
  • 1 medium avocado, thinly sliced
  • 1tsp poppy seeds or up to 2 tsp sesame seeds
  • 4tbsp vegan mayo, or normal if you’re not vegan(I like Hunter and Gather)
  • 1/2 tbsp lemon juice
  • 1tbsp dijon mustard
  • 1/2 small garlic clove, minced(optional)
  • 1tbsp extra virgin olive oil
  1. Finely slice the cabbage and fennel. I like to use a mandoline for this for ease, or you can use a sharp knife.
  2. Make thin strips using a julienne peeler of cucumber and courgette. Discard the core. Alternatively, if you don’t have a julienne peeler you can use a sharp knife and cut fine into matchsticks.
  3. Cut the celeriac into thin matchsticks.
  4. Mix all the dressing ingredients together in a bowl. Option to add extra garlic and seasoning. It depends on the brand of vegan mayo that you use so taste and adjust accordingly.
  5. Mix all the slaw ingredients in a bowl. Feel free to add in any of all of the optional extras.
  6. Combine the vegan dijon mayo through the Vegan Green Slaw and serve. This is super nice chilled from the fridge.