1 celeriac, about 750g/1lb 10oz, sliced into thin matchsticks
2 large carrots, sliced into thin matchsticks
4 spring onions, very finely sliced
2 bok choy, shredded
200g/8oz frozen peas, cooked and cooled
handful flat-leaf parsley, chopped
handful coriander, chopped
FOR THE DRESSING
juice ½ lime
3 tbsp sunflower, groundnut or corn oil
2 tbsp white wine vinegar
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.
Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.
83 kcals, protein 3g, carbs 8g, fat 5g, sat fat 1g, fibre 5g, sugar 5g, salt 0.2g