Lesson 8

Get ready to discover the Laws of Slaws — Jens’s light-hearted but powerful guide to creating vibrant, flavour-packed raw vegetable dishes that bring energy and brightness to every meal.

Slaws are one of the simplest — and most satisfying — ways to pack a wide variety of raw veggies into your diet. Eating raw vegetables is essential for great health, since cooking can reduce certain nutrients. Plus, let’s be honest — fresh veggies are freakin’ delicious. They bring vibrancy, crunch, and balance to every plate.

But slaws go far beyond the mayo-heavy cabbage, carrot, and onion versions you find at the supermarket. You can make slaws from any type of cabbage — even cauliflower or broccoli — as well as firm vegetables like beetroot, carrot, celeriac, or parsnip. Once you understand the principle of raw-marinating, you’ll realise how endlessly creative this approach can be.

In this lesson, Jens walks you through the techniques that turn a humble slaw into something truly extraordinary:

• Slicing to maximise flavour – it sounds simple, but it’s a game changer
• Raw marinating – how salt, acidity, and sweetness draw out and concentrate flavour
• Exploring dressings – from tangy vinaigrettes and yoghurt-based mixes to nutty and citrus-forward versions, you’ll learn how to match the right dressing to your ingredients
• Toasted spices and fresh herbs – adding aroma and depth
• Texture and contrast – using seeds, nuts, and fresh or dried fruit for extra magic
  You’ll create three vibrant, flavour-packed slaws that showcase these principles in action:
• Rainbow Slaw – Jens’s all-time favourite, colourful and full of crunch
• Beetroot, Carrot & Orange Slaw with Minty Dressing – bright, earthy, and full of zing
•  Celeriac & Parsnip Slaw with Apple, Hazelnuts & Light Yoghurt Dressing – nutty, crisp, and lightly creamy

By the end of this lesson, you’ll understand exactly what makes a slaw an incredible slaw — and you’ll be able to create your own fresh, balanced combinations with ease and confidence.