Spicy Zucchini Slaw.


One of the things that has been so important to me since I started developing and writing recipes is to show that food can be delicious without being heavy, that fresh is always better, that including and cooking with vegetables can be sexy and tasty, I’m no nutritionist neither I’m interested on diets but I do believe in balance and being able to enjoy delicious food that is equally good for us.

Now saying that let me tell you that this slaw is the definition of what I love to cook and eat, it’s very quick to make, full of fresh veggies and a light dressing that it’s all about flavour without falling into the slaws we see everywhere that are normally full of stuff that is not good for us, and not just that I feel like they ruin the taste of the veggies and transform them from being something fresh into a blob of unnecessary things .

This recipe does just that keeps the freshness without compromising on the taste, and I promise you that it will become a favourite in your home. You can decide how spicy you like it or simply avoid the chilli, so what I would normally do is to make a big batch, store it in big jar or sealed container and go through it during the week, it’s so good withs fish tacos, or to make a quick sandwich with crusty bread , as a side of any pan fried protein, with a homemade burger , over toasted sourdough slices with a drizzle of extra virgin olive oil, so what do yo think? have I convince you to try it?


2 zucchinis or courgettes (grated with a mandolin preferably ).

1 white onion (finely sliced).

1 small grated carrot.

2 cups of cabbage cut into strips (chiffonade).

2 cups of spinach cut into strips (chiffonade).

1 cup of coriander, parsley or dill (roughly chopped ).

2 serrano chillies or any green spicy chilli.

1 tsp mustard seeds (lightly toasted over a non stick pan).

2 juicy limes (zest and juice).

1 tbsp apple cider vinegar.

3 tbsp of greek yoghurt .

2 tsp of organic mayo.

2 tbsp of extra virgin olive oil.

Maldon salt and black coarse pepper to taste.


Place all the veggie ingredients into a large bowl, add the lemon juice and zest, vinegar, greek yoghurt, mayo and extra virgin olive oil, season with a good pinch of salt and black coarse pepper.

Then mix everything with your hands making sure all the ingredients are well coated, wash your hands, taste and add more maldon salt or pepper if needed.

Store in a jar or sealed container, serve after 30 minutes of marinating or in the next 3 days, keep in the fridge for freshness.