Not so much recipes as some ideas for using up bits and pieces of veg and salad. These salads and slaws are meant to be free-form, made from whatever you’ve got leftover and the flavours that take your fancy. They’re to help get you thinking about what works well together and how to pep up what might be past it’s best with some delicious dressings.

Celeriac and apple slaw

Grated celeriac and grated Granny Smith apple (or other sharp apple). You could add cabbage or kohlrabi too.

Dress with salt and pepper, a squeeze of lemon and shredded mint.


Fennel and apple slaw

Thinly sliced fennel, thinly sliced Granny Smith apple (or other sharp apple) and maybe also some shredded spring cabbage.

Dress with a squeeze of lemon, salt and pepper.

Fennel, mint and orange salad

Finely sliced fennel, orange segments and shredded mint.

Simply dress with the juice of the orange once segments removed, a little good olive oil, salt and pepper.

Why not add some roasted red pepper and smoked mackerel to turn this side into a meal? Some red cabbage would work well in here too.

Fennel, cucumber, chilli and mint salad

Thinly sliced fennel, thinly sliced cucumber, finely chopped red chilli and shredded mint.

Dress with a good olive oil, lemon juice, salt and pepper.

Slaw with pomegranate molasses dressing

Your choice of veg but these work well:

Shredded sprouts or cabbage, thinly sliced radishes, grated carrots, grated celeriac, grated kohlrabi, grated courgette and thinly sliced red onion. If using grated courgette, squeeze out some of the liquid first.

Dress with shredded mint, pomegranate molasses and cider vinegar. Top with toasted seeds.

Gochujang slaw 

Again, it’s up to you and your fridge which veg you use but here are some ideas:

Shredded sprouts, shredded red cabbage, finely sliced radishes, thinly sliced mangetout or sugarsnap peas, grated courgette, spring onion, grated carrot, grated celeriac, grated kohlrabi, mint. If using grated courgette, squeeze out some of the liquid first.

Dress with yoghurt, Gochujang paste, mayo, lime and black pepper. Top with toasted nuts or seeds.

You could also use this dressing, along with some chopped spring onions, lots of chopped mint and coriander and some dry roasted peanuts to make a stunning potato salad.

Thai inspired salad and dressing

Dress a salad of whatever is to hand: cucumber and carrot sliced with a peeler, thinly sliced radish and cubes of mango work well.

Dress with grated ginger, crushed garlic, finely chopped red chilli, lime zest and juice, a tablespoon of peanut butter, fish sauce, sesame oil, peanut oil, rice vinegar and brown sugar. Add a splash of water if needed to thin down the dressing.