Celeriac, courgette and apple slaw



Serves 2


  • 3cm slice celeriac, peeled and grated on large grate
  • 1/2 large courgette (or 1 small one), grated on large grate with skin on
  • 1/2 apple, grated on large grate with skin on
  • 1 capful extra virgin rapeseed oil
  • 3 capfuls white wine vinegar
  • Large pinch of Maldon Sea Salt
  • Good grind of black pepper
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds


Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes

Celeriac, courgette and apple slaw

Grating is one of the quickest ways of getting lots of vegetables into you. Leave the skin on where possible and grate on the large grate. Simply dress with a capfull of oil to three capfulls of vinegar and hey presto, you have a gorgeous side full of texture, flavour, colour and healthfulness!


Grate the vegetables into a bowl. Season and stir in the oil, vinegar, salt and pepper. Add the seeds, stir and taste for seasoning.

Leave for 5 minutes for the flavours to infuse before serving.


This will hold in the fridge for 3 days. It’s a welcome addition to any lunch – try with toasted DizzleSky loaf and poached eggs for something filling and nutritious.”

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