All Recipes
Serves 4Allergens - mustard, egg


  • 1 small celeriac peeled
  • 1 carrot peeled
  • 1 apple
  • 1⁄4 onion (red or white)
  • 1⁄2 tsp mustard (optional)
  • 5 tbsp mayonnaise
  • Pinch of salt and pepper
  • Fresh herbs e.g. fresh
    chives, parsley or mint

“This coleslaw is great on its own as a snack or alongside a toasted sandwich – see our Top Toasties for inspiration.
You can use yoghurt or vegan mayo
instead of mayonnaise.

What to do

  1. Grate the celeriac, carrot and apple into a
    large bowl.
  2. Slice the onion really really thinly (as onion tastes
    so strong!) then add it to the bowl.
  3. Add the mayonnaise, a little bit of mustard if you like, and some salt and
    pepper – a small pinch of each is enough, you can always add more later.
  4. Mix it all together well to coat everything with the mayonnaise.
    Add salt and pepper to taste
  5. Sprinkle with chopped fresh herbs.

“Try adding sliced raw cabbage, kale, radishes or fennel or grated beetroot or squash. If you like things sweet add a handful of raisins or sultanas.”