Summer slaw

This crunchy coleslaw has a lighter dressing than traditional mayo-based versions.

  • Preparation time: 20 minutes

Serves: 6-8 as a side


½ small white cabbage
½ small celeriac
2 small red onions, finely sliced
3 carrots, peeled and coarsely grated
100g radishes, quartered
100g half-fat crème fraîche
1 tsp wholegrain mustard
1 tbsp cider vinegar
1 tsp caster sugar
25g pack fresh flat-leaf parsley, finely chopped


  1. Using a sharp knife, finely shred the cabbage, removing the tough stem and core. Peel and cut the celeriac into matchsticks. Toss into a large bowl with the other vegetables, season and set aside.
  2. In a small bowl, whisk the crème fraîche, mustard, vinegar and caster sugar.
  3. Spoon the dressing over the vegetables and toss gently to coat. Check the seasoning again, then scatter with the chopped parsley to serve.