Chicory salad with blue cheese dressing
The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe
Vegan slaw
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 1 celeriacabout 750g, sliced into thin matchsticks
- 2 large carrotssliced into thin matchsticks
- 4 spring onionsvery finely sliced
- 2 bok choishredded
- 200g frozen peascooked and cooled
- handful flat-leaf parsleychopped
- handful corianderchopped
For the dressing
- juice ½ lime
- 3 tbsp sunflower oilgroundnut or corn oil
- 2 tbsp white wine vinegar
Nutrition: per serving
- kcal83
- fat5g
- saturates1g
- carbs8g
- sugars5g
- fibre5g
- protein3g
- salt0.2glow
Method
step 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.
step 2
Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.
