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.