Salads and light meals

Summer Slay Slaw with celeriac and a tangy tamarind dressing

It’s time for a makeover and transform an everyday coleslaw into a slay slaw with new and fresh flavours of celeriac and tamarind! Whilst the ever-reliable coleslaw is perfect to whip up at a moments notice, take cabbage, carrots and dressing to a whole new level!

aniseed flavours of celeriac

This recipe combines the slightly aniseed taste of celeriac, fresh mint and a sprinkling of dried fruits to combine beautifully with a tangy tamarind dressing that really does breathe new life into this delightful dish.

Serve as an accompaniment to a main meal or add in a protein of your choice to make it a meal on its own.


  • 1/4 of fresh Chinese cabbage, thinly sliced or shredded
  • 1/4 of fresh red cabbage, thinly sliced or shredded
  • 1/2 of fresh celeriac, grated
  • 3 or 4 shallots, chopped
  • 2 large carrots, grated
  • Good handful of currants or cranberries
  • Half cup of coconut cream
  • 2 tsp of tamarind paste
  • Several leaves of fresh mint, roughly chopped
  • Squeeze of lemon or orange juice
  • Salt & Pepper
  • 1 tsp of seeds of choice, suggest flax seeds, sunflower kernels or chia seeds


  1. Add the finely sliced cabbages, celeriac, carrots and shallots to a mixing bowl
  2. Mix coconut cream and tamarind paste in separate bowl, add in a spritz of lemon or orange juice to taste
  3. Combine wet ingredients in with salad mix and combine
  4. Season with salt and pepper and a sprinkle of seeds