Unreasonably Good Slaw

Serves 6-8 people

I am MAD about a good slaw - it’s such a good way to use up random odds and ends of veg in any combo you fancy with no raised eyebrows, and it’s so easy to make it totally delicious with a bit of dressing. Because there are no lettuce leaves in it, you can make it well in advance because there is nothing to wilt, and enjoy the leftovers the next day once all the juices and flavours have melded. Perfect for parties, barbecues (so good with ribs!), picnics, enjoying with leftover roast meat, or just plain showing off your awesome side dishes at a dinner party.

FODMAP-rating: variable (depending on what you put in!). Avoid the avocado and pomegranate if you’re in the elimination phase (or if you know you can’t tolerate these).
Difficulty: easy
Time: About 1hr - lots of slicing and chopping, unless you have a food-processor, in which case it takes 5 minutes!


For the salad:
  • 3 inches cucumber, thinly sliced into matchsticks
  • Seeds of 1 pomegranate (leave it out if you can’t tolerate this FODMAP)
  • ½ red or white cabbage (or a mixture), thinly sliced
  • 6 cherry tomatoes, quartered
  • 6 radishes, thinly sliced
  • 2 medium carrots, thinly sliced lengthways (I use a vegetable peeler)
  • 1 roasted red pepper (DIY over the stove or in the oven, or buy a jar in oil - just beware of garlic)
  • 6 roasted cauliflower leaves or similarly hearty greens, chopped up (spring green leaves work really well here)
For the dressing:
  • 1 avocado, mashed smooth (if tolerated - you’ll only eat a small portion of the avocado)
  • Juice of 1 lime
  • 2 tbsp mayonnaise
  • Good handful of sesame seeds
  • 1 whole green chilli, thai or similar, finely chopped
  • 3 spring onions, finely chopped (no white bits!!!)
  • ½ inch ginger, finely chopped
  • 1 inch lemongrass, very finely chopped
  • Handful of coriander (leaves and stalks), roughly chopped
  • 2 tbsp rice-wine vinegar (or Mirin)
  • 2 tbsp of oil (I use a mixture of garlic and walnut)
  • Splash of hot-sauce (e.g. Franks)


  • Wash and peel and chop all of the salad veg as above and mix in a big bowl
  • For the dressing: Mash the avocado and add the lime juice and mayonnaise until smooth, then add the rest of the dressing ingredients and mix well.
  • Mix the dressing in with the bowl of veg to coat thoroughly - I usually toss this in a large tupperware
  • Try not to eat all of it before dinner time; serve as soon as possible so that the veg is crunchy and the colours are fresh. However the flavour gets better if left overnight to marinate!

It will keep for three to four days in the fridge once dressed. Undressed slaw will probably last up to a week (again, in the fridge).