Crunchy slaw

This simple and oh-so-pretty salad is perfect accompaniment to any bbq or meal with friends. The crunchy veg, combined with the dressing and topped with the seeds and yummy edible flowers, makes it a winner visually and also on the palate. It's also a great dish for any cleanse or if you are wanting to get some more raw vegetables into your diet.

Ingredients (serves 4)


  • 3 carrots, peeled and grated

  • 1 small or 1/2 large fennel bulb, cut into matchsticks

  • 10 sugar snap peas, finely sliced on the diagonal

  • 3 spring onions, finely sliced on the diagonal


  • 1 garlic clove, crushed

  • 2 inch piece root ginger, peeled and grated

  • 1 tbs tamari

  • 1 tbs rice vinegar

  • 1 tbs toasted sesame oil

  • Juice of 1/2 lime

  • Good amount of pepper


  • white sesame seeds

  • edible flowers


To make the dressing, place everything in the blender and blend till smooth.

To assemble the salad on plates, divide the grated carrots evenly between the plates and flatten slightly as the base layer. Then follow with a layer of the fennel and then the sugar snap peas and the spring onions. Spoon the dressing on just before serving, so it doesn’t go soggy. Then sprinkle on some sesame seeds and finish with a flower in the middle. To make in advance, simply prep the veg and dressing a few hours before and store in separate tupperware containers.