Root vegetable slaw
1 orange carrot
2 purple carrots (alternatively, you could use 2-3 beetroots)
10 sugar snap peas
Juice of ½ a lemon
5 Tbsp vegan mayonnaise
2 cloves of garlic, finely diced
Coarsely grate the carrots, slice the turnips into very thin rounds, and chop the sugar snap peas into thin slivers.
Place all ingredients in a large bowl and stir to combine.
Note: This slaw serves 4 as a side. It makes a delicious addition to a bunch of other dishes – try it as a filling for a veggie burger, with a fried portobello mushroom, a chunky wedge of avocado and some crisp lettuce leaves.